Zucchini Bread with Blueberries

Zucchini Bread

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.

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