As summer winds down I’m trying to make recipes with produce that is only available during the hot, sweaty months. If you can’t tell, summer is my least favorite season. I can’t stand the sweltering humidity that feels like a wet sweater clinging to my arms every time I go outside, or the fact that I sweat every time I walk thirty feet- it sort of throws a wrench in looking presentable.
But back to the benefits of summer: I really like zucchini bread as an alternative to banana bread, which is a bit denser. Zucchini is super versatile being that it’s very water based and, in spite of its vegetable food grouping, is quite sweet. Therefore, it can be used in dessert and main course dishes alike. Zucchini bread in particular is great because you can eat it for breakfast or with a plop of whipped cream for dessert. And, since it’s technically veggie based, you can pretend you’re being healthy by grabbing seconds.
This recipe comes from my old standby, Allrecipes.com.
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
1 pint fresh bloobs (blueberries)
Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans. I used 4 super mini pans, so I had extra batter to make mini muffins with. If you make mini muffins, only bake them for 15 minutes.
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.
Bake 45-50 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.