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Zucchini Anyone?!


Well, our abundant gardening season is slowly wrapping up. The garden Gods were so good to us this year! An unbelievable amount of zucchini, hot peppers, eggplant and tomatoes. How about you? I printed up so many recipes for zucchini and have tried many of them as well as my usual zucchini recipes. I made zucchini bread, zucchini pie, roasted zucchini, grilled zucchini, zucchini kabobs, zucchini tots, zucchini ravioli, zucchini cupcakes, mock zucchini crab cakes, fried zucchini flowers. I shredded and chopped several bags of zucchini to freeze for later. You name it, I probably made it in zucchini. Lol.




One of my favorite thing I made this summer is zucchini-blueberry bread. So good! A nice twist on zucchini bread. It was so good, I decided to share with you. So let me tell you about this glorious and flavorful zucchini bread recipe!


Blueberry Zucchini Bread

INGREDIENTS

· 1 large egg

· 1/2 cup light brown sugar, packed

· 1/3 cup canola or vegetable oil

· 1/4 cup granulated sugar

· 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)

· 1 teaspoon vanilla extract

· 1 cup all purpose flour + 1/4 cup for tossing with blueberries

· 1/2 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt, or to taste

· 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)

· 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)


INSTRUCTIONS

1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.

3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.

4. Add the zucchini and stir to combine; set aside.

5. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.

6. Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t over mix.

7. Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.

8. Bake for about an hour or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.

9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for 6 months or longer.


This recipe is amazing! So full of flavor! I made about 15 loaves and put in my freezer for enjoyment later and to give as gifts.


Do you have a special zucchini recipe that you use every summer? My zucchini recipe file is growing every year. I have the recipes that were not good and the ones that worked out great. This winter, I will be making a lot of soups in my instant pot using the chopped zucchini that I froze.


As we are now in late summer, I think I am all zucchini-ed out! My freezer is full, and I am ready for the garden to slow down. :)


Have a great rest of your summer cake friends!


Sweetly,

Patty

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