I had a few zucchinis hanging out in the fridge just begging to be turned into something delicious before they became mush. Zucchini is my favorite summer squash because it can be used in so many ways. I love it in savory dishes, but I tend to use it more in sweet breads because it adds so much fiber and moisture.
Shredded zucchini--a raw ingredient that can be turned into so many different, delicious things.
I used grist.org’s Blueberry Zucchini Bread recipe, which I typically follow very closely because it comes out perfect every time. Today, however, I didn’t have fresh blueberries on hand so I used a frozen mixed berry blend I had in the freezer. To make this, you’ll need:
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini (I used about three medium sized zukes)
1 1/4 cups frozen mixed berry blend (blueberries, raspberries, and blackberries)
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini (I used about three medium sized zukes)
1 1/4 cups frozen mixed berry blend (blueberries, raspberries, and blackberries)
2 ungreased loaf pans
Preheat oven to 350°. In a smaller mixing bowl combine dry ingredients: flours, baking soda, baking powder, salt, and cinnamon. Whisk together with a fork and set aside. In a large mixing bowl, whisk together the three eggs until they’re all yellow and the yolks and whites indistinguishable. Add the sugar, then beat again until everything is combined. Add the oil and vanilla and beat until combined (1 cup sounds like a lot of oil, but keep in mind this recipe makes two loaves of bread). Next, add the grated zucchini and mix well. Pour half of the flour mixture into the wet mixture and mix well. Once everything is evenly distributed, add the remaining flour mixture. Again, mix until everything is combined. Fold in the fruit. (The original recipe calls for fresh blueberries. I used a frozen mixed berry blend because it’s what I had on hand, but any combination of fresh or frozen berries should work fine here.) Distribute the batter evenly between the two loaf pans and bake for 50 to 60 minutes, or until they are golden. To be safe, start checking them around 45 minutes–when a toothpick or fork inserted in the center of the loaf comes out clean, you know they’re ready. Let them cool for five to ten minutes, but cut them while they’re still pretty hot because they’re wonderful with a generous pat of melty butter on top.
Full of fruit and fiber!