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
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. 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.
3. Bake 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.
4. When my daughter woke up from her nap today, she opened her eyes and said "I smell something YUMMY!" And whoa, baby, she was right! After having made this as-is once, I think you could cut the sugar down to 3/4 cup, sub in some whole wheat flour, and add 1/4-1/2 cup of toasted wheat germ and still yield delicious results. For best results, use a food processor to shred the zucchini. It does such a good job that when the bread is baked, you could actually fool the kids and just call it "blueberry bread" because you'd have to look really hard to see any green flecks. Three small zucchini yielded two shredded cups. You could probably get good results with a box grater, but it would be more labor intensive. I made two standard loaves instead of four minis. I baked them for one hour and ten minutes. You could also try to get between 12-18 muffins out of this, I think, and then bake for 18-22 minutes at a slightly higher temperature. Try 400 degrees, use
muffin cups, and start checking for doneness at 18 minutes.
Originally posted by CSA member Robin Elizabeth Horrigan