Thwarted again! The plan was to wrap up the scone bake-off this weekend with a final ginger scone recipe that, if I remember correctly, made a flavorful, but cake-like scone. Five zucchinis in my CSA basket pushed me in another unexpected direction. This is my “go to” zucchini bread recipe – either with or without the blueberries.
Zucchini Bread with Blueberries
Makes 2 loaves
Ingredients
| Bread | |
| 2.5 c. | Grated zucchini |
| ½ t. plus ½ t. | Salt |
| 3 c. plus 1 T. | All-purpose flour |
| 1 t. | Baking soda |
| 1 t. | Baking powder |
| 1 T. | Cinnamon |
| ¼ t. | Nutmeg |
| ¼ t. | Clove |
| 3 | Eggs |
| 1 c. | Vegetable oil |
| 2 ¼ c. | Sugar |
| 1 T. | Vanilla extract |
| 1 pint | Blueberries (optional) |
| ¾ c. | Chopped walnuts (optional) |
| Streusel | |
| 4 T. | Butter |
| ¼ c. | Quaker oats |
| ¼ c. | Chopped walnuts |
| ¼ c. | Sugar or brown sugar |
| 2 T. | Flour |
| ¼ t. | cinnamon |
Directions:
Place grated zucchini in colander, sprinkle with ½ t. salt and toss. Grease and flour two 8×4 loaf pans. Preheat oven to 350 degrees. Make streusel topping by combining strudel ingredients and blending with fingers until pea-sized crumbs form.
Sift 3 c. flour, ½ t. salt, baking, soda, baking powder and spices in a bowl. Using mixer, beat eggs, oil, sugar and vanilla together. Add sifted ingredients to egg mixture and gently combine until flour is fully incorporated. Dust blueberries with 1 T. flour (helps blueberries from sinking to bottom). Wring as much liquid from zucchini as possible using a dry kitchen towel. Add zucchini, blueberries and walnuts to batter and stir until combined. Pour batter into pans and sprinkle with streusel.
Bake for 45-50 minutes or until toothpick comes out clean. Cool in pans on rack for 20 minutes. Remove from pans and cool completely.
Two-Bit Tart 