While I am sure there are a ton of amazing things to do with zucchini, my favorite is baking bread. Last year, I made a lemon-zucchini loaf with a lemon glaze that I really liked, but I wanted to try something new this year for a summer zucchini loaf. I found a similar recipe on All Recipes when I was trying to come up with some sort of “summery” bread to bake for our friends who had been kind enough to take Jada out one day in June while Craig was at work and Hadley and I were visiting family in Ohio. Nothing says “thank you” like blueberries and zucchini! Anyway, I made some adjustments based on reviews and my personal preferences, and the final result was awesome! I hope our friends liked this as much as Craig and I did. I even made it for my parents and brothers when Hadley and I were visiting them in July, and they ate a whole loaf in one night.
Especially because I posted my carrot cake that I made for Easter after the 4th of July this year (you can blame it on being a mom who also tries to work from home), I thought I would try posting this one while it was still at least somewhat relevant. Since Labor Day Weekend (aka the unofficial end of summer) is this coming weekend, I felt like I should offer this recipe now, as a “last hurrah” of summer baking. Let’s be honest, everyone is ready for this miserably hot and humid summer (it was 99 degrees with a heat index of 110 this past Friday) to end and the fall weather, decorations, and baking to begin, but this is still. so. good.
So, happy End of Summer Baking to you!
Blueberry Zucchini Bread
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups white sugar
- 1/4 cup brown sugar
- 3 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 pint fresh blueberries
- Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. In a separate bowl, mix the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix the dry ingredients to the zucchini mixture. Gently fold in the blueberries. Transfer to prepared loaf pans.
- Bake 75-90 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool for 20 minutes in the pans, then turn out onto wire racks to cool completely.
- Enjoy the summery deliciousness that is blueberry zucchini bread!