Sunday, July 20, 2014

Blueberry zucchini bread

Our CSA has been delivering us yellow squash out the wazoo. We've been enjoying them grilled with a light coating of olive oil, salt and pepper. Since we started getting "squashed out," I decided to bake something with our remaining 2 yellow squash. I've made zucchini/squash bread before and wanted to try something new.

I remembered that we had a huge bag of frozen blueberries in the freezer and opted to make a blueberry zucchini (yellow squash) bread. We are huge fans of quick breads, so this would be something that the family would enjoy. I took this to my in-laws' house when we visited them earlier this month.

This bread was eaten very quickly, and I only ate a single slice before everybody else got to it. My husband exclaimed that he liked this bread because you couldn't tell that there were vegetables in it. I added extra blueberries in my bread to give some extra pops of color and flavor, so that is something that you can try too.

If you have an abundance of zucchini or squash this summer, give this bread a try. It will disappear in no time.

Blueberry zucchini bread
  • 2 eggs, lightly beaten
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, lightly packed
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (can substitute with all-purpose)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 to 2 cups shredded zucchini or yellow squash
  • 1 to 2 cups fresh or frozen blueberries (I sprinkled extra blueberries on the top before baking)
Directions
Preheat your oven to 350 degrees F. Grease a standard 9"x5" loaf pan and set aside.

In a large bowl, mix together the eggs, applesauce, vanilla extract, white and brown sugars. Mix until everything is well incorporated.

Gently whisk in the flours, salt, baking powder, baking soda and cinnamon. Do not overmix or else your bread will be tough.

Slowly and gently fold in the zucchini and blueberries. Save a few blueberries to add to the top.

Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool down before slicing and serving.

Bread should be stored in an airtight container (or tightly wrapped in plastic wrap and/or aluminum foil) at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.

Yield: One 9"x5" loaf pan (about 12-16 slices)

Source: Adapted from My Baking Addiction

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