Monday, August 10, 2009

Zucchini day two- Zucchini bread dressed up!

My friend Lisa started a food Blog recently too. One of her first posts was for THIS wonderful bread. I was looking for something that I could possibly make with frozen shredded zucchini. I had one or two of those HUGE zucchini a neighbor gave me weeks ago. They are not great for eating so I shredded them up, put them in 1 cup portions in my freezer and hoped for the best. I made this recipe using those. I took 2 out and put them in the micro for about a min and a half. They were VERY watery. I know you need that moisture to make the bread good so I threw it in and hoped for the best. I also used frozen blueberries. I have fresh ones from my produce co-op last week but those are Keaton and I's favorite treat so we used frozen ones. Lisa's Mom suggested coating them with flour if using frozen. I did and it was perfect. I have to tell you the recipe made not only the perfect 4 mini loaves but also a dozen mini muffins. Those are not pictured. Keaton and I will not tell you why :)
P.S. We hurried and shared the rest with neighbors. They were not safe in our house :)
Blueberry-Zucchini Bread
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
1 pint fresh blueberries
DIRECTIONS Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
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. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Lightly sprinkle the tops with sugar.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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