With tons of blueberries in the freezer, Im constantly looking for ways to incorporate this anti-oxident rich ingredient in my cooking. This time I made a Zucchini Bread and threw in some blueberries for some added texture and sweetness. It tasted wonderful. You could use your favorite zucchini bread recipe or the one below. I guarantee you won’t be disappointed. What could be better than a thick slice of warm zucchini bread with sweet cream butter? And YES use the real stuff people!
Zucchini Bread With Blueberries
3 eggs lightly beaten
1 cup Canola Oil
3 tsps. vanilla
1 1/4 cup white sugar
1 cup brown sugar
2 cups shredded zucchini, with the water squeezed out
3 cups all purpose flour
1 tsp salt
1 tsp. baking powder
1/4 tsp baking soda
1 Tbsp. ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Spray baking pans, 2 large loaf pans or 4 mini loaf pans with non stick cooking spray.
In a large bowl, beat together eggs, oil, vanilla sugar till creamed and add zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Once mixed, fold in the blueberries gently. Pour into prepared baking pans.
Bake 80 min. if using 2 large loaf pans, and 50 min. if using mini loaf pans. Check for doneness by inserting a knife into the center of the loaf. If it comes clean, the bread is done. Cool 20 minutes in pan and turn out onto wire racks to cool completely.