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Monday, June 23, 2014

zucchini bread

The garden here is producing zucchini on overdrive.  I have more squash blossoms than I know what to do with.  We have summer squash and zucchini both.  What do you do when you still have 2 that are left from the store?  Make zucchini bread of course and hey let's dig in the fridge and throw in those blueberries that are about to go bad.  This is a super easy and moist bread.  You can also substitute your favorite GF Flour Blend.  I us Pamela's Artisan Blend when I am making GF.

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups frozen wild blueberries (you can also use a pint of fresh blueberries)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease loaf pan or muffin tins.
Shred zucchini. Set aside. Once shredded, squeeze zucchini to remove excess water. Discard water.  I cheat and put mine through the food processor.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.  If adding frozen fruit remember to coat lightly in flour.  I just tossed the fresh blueberries in.
Pour into greased tins or loaf pan.  Bake bread for 50 minutes or until knife comes out clean. I baked the muffins for 17-20 minutes based on my oven.
Let cool 20 minutes and enjoy.

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