I’ll eat blueberries in pretty much any form they come in and I also love zucchini so I knew I’d try this recipe. This is really a great way to hide vegetables for kids (or husbands) who aren’t fond of them. I used 2 small zucchini in this recipe. We like to “twice bake” our bread – we slice it up, put it on foil, butter it, and stick it under the broiler for 5 minutes until it gets a little crispy around the edges. This bread is VERY good that way! Recipe from Parents Magazine.
-1 cup all-purpose flour
-1 cup whole-wheat pastry flour (I didn’t have this so I just used another cup of all-purpose flour)
-1/4 cup packed brown sugar
-1/4 cup granulated sugar
-1 tsp baking soda
-1 tsp cinnamon
-1/2 tsp coarse sea salt
-1/2 tsp baking powder
-3/4 cup canola oil
-1 tsp vanilla extract
-2 cups shredded zucchini (about 2 small zucchini)
-1 cup blueberries
1. Preheat oven to 350 degrees. Lightly coat the bottom of 4 mini 5” loaf pans or 1 9” pan with cooking spray; set aside.
2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pans. Bake about 40 minutes for mini pans or about 1 hour for 9” pans or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Freeze extra loaves up to 3 months.