Blueberry and Zucchini Quick Bread
A vast improvement to old school Zuke bread.Dark green zucchini shreds mixed with the blueberries creates beauty when the bread is sliced.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 8tablespoons butter (1 stick unsalted, melted)
- 3cups all-purpose flour (unbleached)
- 2teaspoons cinnamon (ground)
- 1teaspoon baking soda
- ¼teaspoon baking powder
- 1teaspoon salt
- 1 ½cups sugar
- 3large eggs
- 1teaspoon vanilla extract (pure)
- ¼cup plain yogurt
- ¼cup vegetable oil
- 1medium zucchini (2 cups grated)
- 1pint blueberries (fresh)
- 2to 3 teaspoons lemon zest (1 lemon)
- 1teaspoon butter (for the pans)
- 1teaspoon flour (for the pans)
Instructions
Step 1
Gather the ingredients. Preheat the oven to 350 F and position a rack in the center.Step 2
Lightly butter and flour two 8 1/2 x 4 1/2-inch loaf pans, tapping out the excess flour. (If they are nonstick, skip this step.)Step 3
Stir together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl and set aside.Step 4
Beat the sugar and melted butter in the bowl of a stand mixer fitted with the whisk attachment, on medium speed until blended, then add the eggs.Step 5
Reduce the mixer speed to low and mix in the vanilla, yogurt, and oil.Step 6
Gradually add the flour mixture.Step 7
Add the zucchini and beat until blended.Step 8
Fold in the blueberries and the lemon zest by hand with a spatula.Step 9
Pour the batter into the prepared pans and spread it evenly.Step 10
Bake until a toothpick inserted into the center of each loaf comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 10 minutes before slicing and serving. Excerpted from THE VERMONT COUNTRY STORE COOKBOOK by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Copyright © 2015 by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Used with permission of Grand Central Publishing. All rights reserved.