Easy to make and surprisingly delicious, this recipe features two staples of a Minnesota summer — blueberries and zucchini!
Whole wheat flour gives the bread a rich, nutty flavor, and orange zest adds a bright citrus twist.
Try it with all types of summer squash.
This recipe makes two loaves of bread.
We used a single Bundt pan, greased with olive oil, for a little Minnesota touch.
Blueberry Zucchini Bread
1 ½ cups white flour
1 ½ cups whole wheat flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon orange zest
2 cups grated zucchini (or any other summer squash)
1 ¼ cups blueberries (fresh or frozen)
Preheat the oven to 350 degrees.
Grease two loaf pans (or a single Bundt pan) with oil.
Whisk together the flours, baking powder, baking soda, salt and cinnamon.
Beat the eggs with an electric mixer in a second, larger bowl until the mixture is a pale yellow.
Add the sugar and beat until well combined.
Mix in the oil, vanilla and orange zest, beating until well combined.
Stir in the zucchini and beat thoroughly.
Add half of the flour mixture to the wet mixture and beat until combined. Add the second half, beating again.
Fold the blueberries into the batter using a spoon or rubber spatula.
Pour the batter into loaf pans (or a Bundt pan).
Bake for 50 to 60 minutes. Start checking the bread after 45 minutes. When it’s done, the bread will be medium brown. When you test the bread with a toothpick or sharp knife, the toothpick or knife will come out clean with no wet batter sticking to it.
Let the bread cool for about 10 minutes and transfer it to a wire rack.
Slice the bread while it’s still warm, if desired, and serve.
Makes two loaves or a single Bundt-cake loaf
Source: See grist.org/article/zucchini_bread for the full blog post about this recipe.