Guys. This bread is to die for.
For most of my summers growing up, my family kept a garden. We tried lots of things – carrots, potatoes, beans, corn, sunflowers, watermelon, cucumbers, pumpkins, and so on – but what always thrived were our zucchinis.
They’d start as these huge yellow buds that collapsed down into little green spheres. And then, somehow, come August, there’d be millions of zucchinis, some just longer than my hand, others the size of my lower leg. So many zucchinis! What to do with them all?
And, of course, everyone else would have the same problem, an extreme surplus of zucchini. So then everyone brings them to church, to try and generously give away after the meetings.
In short, there were a lot a zucchinis to go around.
One of my favorite ways my dealt with our zucchini problem was zucchini bread. Warm, golden brown loaves populated our counter top right along with the massive emerald zucchinis.
It’s getting to be that time of year and my mom already unloaded a zucchini onto me. I also had a small thing of fresh blueberries on hand. And that’s when I decided that I needed to make zucchini blueberry bread a thing.
And it was fantastic.
I’ll give credit where credit is due. This is my mom’s recipe, just tweaked the tiniest little bit. Can’t go wrong with family recipes.
- 3 eggs, beaten
- 2 C. grated zucchini
- 2 C. sugar
- 3 tsp. vanilla
- 1 C. butter
- 3 C. flour
- 1 tsp. baking soda
- 3 tsp. cinnamon
- 1/4 tsp. baking powder
- 1 tsp. salt
- 1/2 pint blueberries
Mix together the eggs and zucchini, then add sugar, vanilla, and butter. Mix well. Blend in the rest of your ingredients, except the blueberries. Once well combined, stir in blueberries. Pour batter into greased bread pans. (This makes 2 loaves). Bake for 45 mins to 1 hour at 350 degrees. Bread is done when golden brown and a toothpick comes out clean when inserted in the middle of the loaf.