Zucchini Blueberry Bread
3 C. unbleached all-purpose flour
1 t. ground cinnamon
1 t. baking soda
1/4 t. baking powder
1 t. fine sea salt
1 1/2 C. sugar
12 T. (1 1/2 sticks) unsalted butter, melted
3 large eggs
1 t. pure vanilla extract
2 C. grated zucchini
1 C. fresh blueberries
Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 9-by-13-inch baking pan, tapping out the excess flour.
Mix the flour, cinnamon, baking soda, baking powder and salt in a large bowl to combine. Beat the sugar and melted butter in a large bowl with an electric mixer on high speed until combined. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. On low speed, gradually add the flour mixture. Add the zucchini, then fold in the blueberries with a spoon. Spread evenly in the pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan and cool. Makes 10-12 servings.
From “From the Cook’s Garden” by Ellen Ecker Ogden