Agriculture Reference
In-Depth Information
Blueberry Zucchini Bread
When you've got zucchini coming out of your ears, bake some into your bread. The sweet
blueberries and moist zucchini combine to make this a mouthwatering treat you can't pass up!
yield:
Prep time:
cook time:
Serving size:
1 loaf
30 minutes
55 to 65 minutes
1 1-inch slice
2 eggs
1
⁄
2
cup vegetable oil
2 tsp. vanilla extract
1
⁄
2
cup granulated sugar
1
⁄
2
cup brown sugar, lightly packed
1 cup zucchini, shredded
3
⁄
4
cup all-purpose 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. ground cinnamon
1 cup fresh blueberries
1. Preheat the oven to 350°F. Lightly grease an 8
1
⁄
2
×4
1
⁄
2
loaf pan.
2. In a large bowl, beat together eggs, vegetable oil, vanilla extract, granulated sugar, and
brown sugar. Fold in the zucchini. Beat in all-purpose flour, whole-wheat flour, kosher
salt, baking powder, baking soda, and cinnamon. Gently fold in blueberries. Transfer to
the prepared loaf pan.
3. Bake 55 to 65 minutes, or until a knife inserted in the center of loaf comes out clean.
Cool 20 minutes in pan, then turn out onto a wire rack to cool completely.
Variation:
You can substitute all-purpose lour for whole-wheat lour, and granulated sugar
for brown sugar. For
Blueberry Zucchini Muins,
proceed with this recipe but place batter
into muin cups and shorten cooking time to 25 to 35 minutes.
(Recipe courtesy of ASouthernFairytale.com)
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The root crop that takes center stage in summer is the humble potato. You can't beat the flexibility
of this crop. Soups, baked, roasted, mashed, fried, and everything else. It's hard to top the potato
because it combines with so many different flavors and foods well.
