With July being here and gardens in full swing it becomes necessary to find ways to use up the harvest. My mom happens to be an excellent squash gardener. Often she finds herself with with an abundance of zucchini. Thankfully, she is also excellent at sharing.
Yesterday I made it my agenda to take a green healthy vegetable and make it unhealthy, sweet and no longer able to be recognized as something that could go in a salad.
Oh man, did I ever succeed!
3 C. flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 T. cinnamon
1 C. veg oil
2 1/4 C. sugar
1 T. vanilla
3 1/2 C. grated zucchini
1/2 to 1 C fresh blueberries
1. Grease and flour two loaf pans, preheat oven to 325.
2. Combine flour, baking powder, baking soda, salt and cinnamon in a mixing bowl.
3. Beat oil, eggs, vanilla and sugar in a mixing bowl.
4. Add the dry ingredients to the egg mixture and stir just until combined. Add the zucchini and stir until evenly mixed in.
*At this point you can add a whole cup of blueberries to the batch for 2 loaves of blueberry or you can dump half of the original batter in one of your prepared pans and stir in 1/2 C. of blueberries into the remaining batter to make one of each kind.
5. Divide the dough evenly into the two loaf pans. Sprinkle the tops with cinnamon sugar (optional)
6. Bake 50-60 minutes, or until a toothpick tests clean in the center,
7. Allow to cool in pans for 10 minutes then you can remove. Run a butter knife along the edges if you need some help.