Wednesday, April 23, 2014

What's up Wednesday--blueberry zucchini bread

I love, love, love zucchini.  I know people joke about how much you get and how people can't give it away and locking your car doors at church so people won't sneak it into your car and stuff.  Well if you have any to give away, please give it to me, put it in my car at church because we can use it here.  Sometime I will have to show you my "zucchini recipes" list.  It is long.  I can never run out of ways to use this awesome veggie.  Sadly, I plant lots of zucchini, but it doesn't seem to do well in my garden.  Squash bugs (hate them!) always seem to get it before I can get my fill.  It is so frustrating!  Anyway, garden woes aside, I found this bread somewhere (sorry, can't remember where) in December posted as a great neighbor gift and I thought, "Who has blueberries or zucchini in December?"  So I didn't make it until Spring, and boy is it good.  My 16 year old tried it and said, "That is seriously the best bread you have ever made!"  It is very good!  I use frozen berries, but if you have fresh, that is great too.  Enjoy!
Blueberry Zucchini Bread

2 eggs
1/2 cup oil
2 tsp vanilla
1/2 cup sugar
1/2 cup brown sugar
1 cup shredded zucchini
3/4 cup flour
3/4 cup whole wheat flour
1/2 tsp kosher salt
1/2 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp cinnamon
1 cup blueberries

Preheat oven to 350. Grease a large loaf pan.  Beat eggs, oil, vanilla and sugars until well mixed.  Add in zucchini and mix.  Add flours, salt, soda, baking powder and cinnamon and mix.  Fold in blueberries.  Put in pan and bake 55-65 minutes or until a toothpick comes out clean from middle.  Cool 20 minutes in pan before removing to rack to cool completely.  Yum!  Bring on the zucchini!!!

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