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Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

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Monday, August 13, 2012

Blueberry Zucchini Bread by Christine

UPDATED 2020
Made the bread this weekend. Here's the recipe and pics.  A surprisingly good combination!

---Christine

Blueberry Zucchini Bread

3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups flour ( I used 1 cup of whole wheat/2 regular)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F. Lightly grease 2 loaf pans or 4 mini loaf pans.
In large bowl, beat together the eggs, oil, vanilla, and sugar. Beat in the flour, salt, baking powder, baking soda, and cinnamon. 

Fold in zucchini. Fold in blueberries.

Transfer to pans.

Bake 50 minutes in a preheated oven or until knife in the center comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
---Christine