Blueberry Zucchini Bread Recipe

There's an old gardening joke that come July and August gardeners start stuffing zucchini into the mailboxes of unsuspecting neighbors. I never laugh because even when I plant four or five zucchinis, I can never get enough of the stuff. Especially when it's baked with blueberries into a bread so delicious it should be illegal.

Actually, I think it is in three states.

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

Directions

1. Preheat oven to 350F. Lightly grease the loaf pans of your choice. This recipe will make two regular loaves, four mini, and sixteen micro mini. I haven't tried muffins yet, but am assuming it will make 24.

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Stir in the flour, salt, baking powder, baking soda, and cinnamon. (Technically they should be pre-mixed as well, but I'm a rebel in the kitchen and like to live dangerously.) Gently fold in the blueberries. Transfer to the prepared pans.

3. Bake until a knife inserted in the center of a loaf comes out clean. (Times vary depending on size of pan. At the high end, you've got 50 minutes for a regular loaf and at the low end 25 minutes for micro mini loaves.) Cool 20 minutes in pans, then turn out onto wire racks to cool completely.