This is by far, my favorite zucchini bread recipe (or really, any homemade bread). I'm not even sure how it turns out so well since no yeast is used, but it's delicious and moist. This is not gluten-free and it was baked in the oven, but like I said, I didn't actually make it this month (or this year even). I do like to shred and freeze zucchini so I can make stuff with it in the winter (and you can guarantee that I always have b-berries in the freezer). When you thaw frozen, shredded zucchini, you have to kind of squeeze it dry because it gets really watery upon thaw.
Blueberry Zucchini Bread
I got the recipe from this blog, but like my picture way better
2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 cups grated zucchini (about 3 small zucchinis)
2 eggs
1 cup low-fat Greek yogurt
1 3/4 cups sugar
1 1/2 teaspoons vanilla extract
1 cup frozen blueberries - I probably used much more than 1 cup
Grease a 9×5 inch loaf pan with baking spray and lightly dust with flour, tapping out any excess flour. Preheat the oven to 325 degrees F.
In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg.
In another large bowl combine the grated zucchini, eggs, yogurt, vanilla and sugar.
Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.
Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries.
Pour the batter into the pan and bake for 1 hour to 1 hour and 20 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 20 minutes, then run a butter knife around the edges and turn it out onto a cooling rack. Let the bread cool completely before slicing it.
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| I have a blueberry problem - this was just one trip |
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