I can attest, this recipe is golden! Marissa Williams of Canyon City – publisher of the Blue Mountain Eagle – had some extra zucchini on her hands and adapted this recipe found at allrecipes.com.
The texture is moist with a light crunchy crust, the blueberries bursting with flavor – you might want to double the recipe to be sure there is enough to go around!
Thanks Marissa for sharing this recipe!
If you have a recipe you’d like to share, don’t hesitate to email it to me at angel@bmeagle.com – pictures of the dish are appreciated. Please include your name and the city you’re from.
Ingredients:
* 3 eggs, lightly beaten
* 1 C. vegetable oil
* 3 tsp. vanilla extract
* 2 1/4 C. white sugar
* 2 C. shredded unpeeled zucchini, use large side of shredder
* 3 C. all-purpose flour
* 1 tsp. salt
* 1 tsp. baking powder
* 1/4 tsp. baking soda
* 1 Tbsp. 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 shredded zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake for 50 minutes, 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.
Angel’s tip: For an extra wow-factor add a crumble topping to the bread mixture before baking.
Ingredients:
1/3 C. packed brown sugar
1 Tbsp. flour
1/8 tsp. ground cinnamon
1 Tbsp. butter
Directions:
Mix first three ingredients in a small bowl, cut in butter until mixture resembles course crumbs. Sprinkle over the bread mixture that has been poured into the mini-loaf pans.
