|
|
|
Wonderful when
blueberries are at their peak...
|
|
3 large |
|
eggs,
lightly beaten |
|
|
1 cup |
|
canola oil |
|
|
3 tsp |
|
vanilla
extract |
|
|
1¼ cups |
|
granulated
sugar |
|
|
2 cups |
|
shredded
zucchini |
|
|
3 cups |
|
all-purpose
flour |
|
|
1 tsp |
|
salt |
|
|
1 tsp |
|
baking
powder |
|
|
¼ tsp |
|
baking soda |
|
|
1 tsp |
|
ground
cinnamon (more if you like spice) |
|
|
1 pint |
|
fresh
blueberries, coated with flour (just toss with
about 1 tsp. of the measured flour) |
|
|
|
|
|
|
1 |
Preheat oven to
350°F. Lightly grease 4 mini-loaf pans, 2 loaf pans, or
1 loaf and a muffin tin (your choice!) |
|
2 |
In a large bowl,
beat together the eggs, oil, vanilla and sugar. Fold in
zucchini. |
|
3 |
In a separate bowl,
whisk together flour, salt, baking powder, baking soda
and cinnamon. Beat into wet mixture just until
incorporated. Gently fold in blueberries. |
|
4 |
Transfer to prepared
pans. Bake 1 hour, or until knife inserted in center of
a loaf comes out clean. Cool 20 minutes in pans, then
turn out onto wire rack to cool completely. |
|
|
|
|
Yield: One 9x5-inch loaf
& One 8x4-inch loaf |
|
|
|
Cooking Tips |
|
*You can also make this into
one loaf and then use the extra batter for muffins. |
|
**This recipe freezes well.
Just wrap in plastic wrap, then in foil and stick in the freezer
for later use. |
|
***This bread is one of
those that tastes better the next day. Wrap it after it cools
and then let sit on the counter for a day or two before eating. |
|
|
|
Recipe Source |
| Inspired by
"Lvs2Cook" SLBB |