Monday, April 25, 2011

National Zucchini Bread Day!

We found this recipe last year when we were searching for baking ideas for Blueberries.  Now that we know there is actually a day dedicated to Zucchini Bread we wanted to share it with you!

Blueberry Zucchini Bread
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Add Crumb Topping if want
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Crumb Topping:
1 Stick of Softened Butter
2/3 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
1/2 cup chopped walnuts (optional)
mix altogether with hand and sprinkle all over the top of the loaves before baking

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