We have zucchinis! This year we experimented with a raised bed and planted as much as we could. Why didn't we do this sooner? I love the cherry tomatoes, the basil, the zucchini. We are patiently waiting on everything else-I don't even remember all that we planted.
I love this bread-a special treat, so delicious.
This recipe makes six mini-loaves. Perfect for sharing.
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Lightly grease mini-loaf pans.
In a bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries and transfer to mini-loaf pans.
You can choose to add this crumb topping (it is my favorite part):
Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar. Sprinkle on top of each loaf.
Here's what a loaf looks like with the crumb topping.
Bake for 40 minutes or until a knife inserted in center comes out clean. Cool in pans.
This is perfect :) I came to find a recipe to use up blueberries and zucchini :)
ReplyDeleteThese do look amazing! I have to share my zucchini chip cupcakes with you too. My boys love these and back when I used to teach Home Ec, this was a favorite recipe in the food lab. Some of my students were not familiar with zucchini in baked goods and thought they wouldn't like them, but they always loved them once they tried them. http://www.homeecathome.com/the-home-economist/zucchini-chip-cupcakes I meant to tell you the other day that your Poldark recommendation was great. Thank you! I watched every episode I could find on apple tv which was every episode except the 1st. Great show! Can't wait for the season finale.
ReplyDeleteThank you, looks delicious!
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