Zucchini Blueberry Bread

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

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