Blueberry Zucchini Bread
I come from a diverse family, when it comes to their prowess in the kitchen. Just about all were very talented cooks and bakers; then there was my maternal grandmother who mastered the art of burning water. When a recipe goes as planned, I smile just thinking of all the hands that preceded me that lovingly folded, beat and blended recipes with the same passion that I bring to the kitchen. When a recipe fails, Grandma Syl is first to come to mind and I smile thinking of the ‘joie de vivre’ way she lived her life totally devoid of any interest in cooking or baking.
My cousin Suzie is one who shares my love of baking and knows her way around a kitchen. We message each other recipes and pictures of meals and/or desserts.
Last week Suzie started messaging me videos as she made a batch of blueberry zucchini bread. They were short teaser videos and each step lured me right into the action. Needless to say, I simply had to make this bread.
Suzie was on to something brilliant when she added blueberries and sour cream to her recipe. It was an easy recipe to prepare and the only thing that must be emphasized is the absolute necessity to dry the shredded zucchini before adding it to the batter.
The recipe makes two blueberry zucchini breads. I froze one but based upon Shoshana’s reaction, I don’t think that one is going to last long.
|Blueberry Zucchini Bread|| |
- 3 eggs
- 2 cups sugar
- ¼ cup light brown sugar
- 1 cup vegetable oil
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup sour cream
- ½ teaspoon vanilla extract
- 2 cups shredded zucchini, drained
- 1 cup chopped walnuts
- 1¼ cups blueberries
- Preheat the oven to 350°. Line two loaf pans with parchment paper and set aside.
- Place the eggs, sugar, brown sugar and oil into a large mixing bowl. Beat until light and fluffy, about three minutes.
- Add half of the flour along with the salt, baking soda and cinnamon. Blend in the sour cream and vanilla followed by the remaining flour.
- Stir in the zucchini and walnuts.
- Remove from the mixer and fold in the blueberries.
- Divide the batter between the two pans and bake at 350° for 55-60 minutes. The tops will be golden brown.
- Cool completely in the pan.
- Lift the parchment paper out of the pan and slice.