It's officially zucchini season! This is my first time growing zucchini. We have a garden plot in our city's community garden and planted zucchini, cucumbers and pumpkins. We've picked a few zucchinis so far.
I had a pint of blueberries from the local market and pulled out this recipe that I've been wanting to try. The addition of sweet fresh blueberries is a winner!
Blueberry Zucchini Bread
3 eggs lightly beaten
1 c vegetable oil (I subsituted 1/2 applesauce)
3 t vanilla extract
2 c white sugar
2 c shredded zucchini
3 c all purpose flour
1 t salt
1 t baking powder
1/4 t baking soda
1/2 T ground cinnamon
1/2 t freshly ground nutmeg
1 pint fresh blueberries
1. Preheat oven to 350 degrees. Lightly grease 4 to 5 mini loaf pans.
2. In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Gently fold in blueberries. Pour into prepared loaf pans.
3. Bake 40-50 minutes or until a knife inserted comes out clean.