Zucchini Bread With Dried Blueberries

Friday, November 10th, 2017

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So this is a little off-season for me, but I last week I inexplicably found myself craving zucchini bread like mad. (“Inexplicable” because it’s been at least two years since I’ve last eaten the stuff. Why here? Why now? Why me?) I also wanted to try it with Mags who, if you remember, is one fussy-ass eater who is partial to sweet breads, among other things.

Since I have ten pounds (give or take) of dried blueberries hanging out in my pantry, I decided to experiment with blueberry zucchini bread. Spoiler alert: it is predictably delicious, though I did find myself wondering about other variations: zucchini blueberry lemon, perhaps? Or maybe lavender blueberry floats your boat? Two words: blueberry peach. Okay, so they’re all a little summery, but when it snows on Halloween for the first time since you relocated to the Midwest, a taste of summer is most definitely in order.

Anyway, point is, this recipe makes two loaves, so feel free to try out your own rad combos. Blueberry and cinnamon, fwiw? Totally a winner.

Thanks go out, yet again, to Gourmet Nuts & Dried Fruit for the delicious dried blueberries.

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They’re also wonderful in oatmeal, and the dogs love to snack on them, too!

(More below the fold…)

Zucchini Bread for Two

Wednesday, December 14th, 2011

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This is a slight reworking of my go-to zucchini bread recipe, which I shared many years ago. (In internet time, that means three!) Since the recipe makes two loaves, I decided to split the batter in half and make two different flavors. (I know, GENIUS!) The original recipe calls for raisins, but here I made a loaf each of cranberry and chocolate chip zucchini bread. Both flavors were yummy, but. Since this is a rather fluffy sweet bread, I think the cranberries worked out better than the chocolate chips; the dried, sliced cranberries seem to better match the lightness of the grated zucchini, whereas the chocolate chips weighed the loaf down a bit. But try both and be your own decider person! Or sub in your own favorite secret ingredient! It’s your kitchen, do what you want!

Excuse the dreadful pictures, allright. I managed to butcher both loaves while removing them from their respective bread pans (and thus didn’t have much to work with, photo wise), but that’s okay! Still delish!

 

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Zucchini Bread for Two

Ingredients

2 cups zucchini, grated (1 medium-sized zucchini should do it!)
Egg replacer equivalent to 3 eggs (I used 3 tablespoons of ground flax seeds and 9 tablespoons of water, mixed well in a blender for 30 seconds.)
1 cup vegetable or canola oil
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups white flour
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon baking powder
1/2 cup “extras” per loaf (this recipe makes two loaves): cranberries, chocolate chips, raisins, etc.

Directions

1. Preheat the oven to 350F. In a large bowl, combine the grated zucchini, egg replacer, sugar, oil, and vanilla and mix until well blended. In another bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and baking powder; stir well. Gradually stir the dry ingredients in with wet mixture. Stir well.

2. If making two different types of zucchini bread, equally divide the batter between the two bowls. Stir in a half a cup of “extras” per loaf: cranberries, chocolate chips, raisins, nuts – whatever your heart desires! Cranberries are my personal favorite; for this batch, I made a loaf each of cranberry and chocolate chip zucchini bread.

3. Spray two loaf pans with cooking spray. Pour each batch of batter into its respective pan and bake at 350F for 40 to 60 minutes. (Mine was nicely browned after 40 minutes, so keep an eye on it starting at 30 minutes!) Be sure to rotate the pans at the halfway mark!

4. Enjoy warm and often!

Sweet Cinnamony Zucchini Bread

Monday, August 18th, 2008

My garden is overflowing, so methinks it’s time for more zucchini recipes!

This dish doesn’t call for much zucchini, so it’s actually not all that helpful in tackling my zucchini overload. But…it’s yummy just the same, and I’m jonesing for some bread, so there ya go.

Sweet Cinnamony Zucchini Bread

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Ingredients

2 cups grated zucchini
egg replacer for 3 eggs
1 cup oil
2 C. sugar
2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1 Tbsp. baking soda
1 Tbsp. cinnamon
2 tsp. nutmeg
1 tsp. baking powder
3/4 cup raisins (optional)

(More below the fold…)