Blueberry Zucchini Bread

Blueberry Zucchini Bread

 Mrs. Butterbanks, aka Sam Bowerbank, always finds the time in the middle of her busy schedule to destroy her kitchen one concoction at a time. With the freshest ingredients gathered from her backyard garden along with fresh eggs from her chickens, she creates beautiful and tasty dishes and desserts that have to be approved by her two teenage daughters and of course her “well-fed” husband.  You’ll find more of her fabulous recipes on her blog butterrequired.wordpress.com.

Eat butter first, and eat it last, and live till a hundred years be past.”
Old Dutch proverb

Ah…January, how we love thee so. We look at the calendar and realize that the past two months have been filled with a non-stop eating fest and our pants are a little on the tight side. It isn’t your fault little January, but for some reason a crazy person came up with this strange idea of “New Years Resolutions”. Most people set that crazy goal to lose that holiday weight, well I’m here to tell you that I am not that kind of person! So, on that note, this recipe is super “healthy”.  It involves this special ingredient called zucchini and can be considered a diet food. [editors note: Ha! Not!]

Blueberry Zucchini Bread

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/4 tsp baking soda

1 TBSP ground cinnamon

1/2 tsp ground nutmeg

3 eggs

1 cup canola oil

1 1/2 TBSP vanilla extract

2 1/4 cups sugar

2 cups shredded zucchini

1 pint fresh blueberries

 

Preheat oven to 350. Lightly grease 4 mini loaf pans. In a large bowl, mix all the dry ingredients.  In a separate mixing bowl, beat eggs, oil, sugar, and vanilla. Stir in the flour mixture until well blended. Fold in zucchini and blueberries. Pour into prepared pans.

Note: if you peel your zucchini before shredding, no one will be the wiser, good way to trick the kiddos!

Crumb Topping

Mix together:

2/3 cup flour

1/2 cup brown sugar

1/2 cup sugar

1 tsp cinnamon

1 stick (1/2 cup) butter, softened

1/2 cup chopped nuts (optional)

Crumble this on top of your bread batter and bake for 45-50 minutes. Test it with a knife in the center, if it comes out clean. Remove from the oven and let cool.

Leave a Reply

Your email address will not be published. Required fields are marked *