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.

Zucchini Bread

After being MIA all last weekend in the Bermuda triangle that makes up my stove, refrigerator and sink, I promised myself that I would stay out of the kitchen this weekend – practice getting a life.

My plans were thwarted when I remembered Wednesday’s CSA basket contained three zucchinis.  What to do, what to do?  I’ve been thinking a lot about quick breads lately (I think about food the way pre-teen girls think about Justin Bieber) – pumpkin spice, cranberry orange and banana nut breads.  As soon as I remembered the squash languishing in my produce drawer, I was overtaken with dreams of baking Zucchini Walnut Bread into cute, mini-loafs.   Okay, maybe just one recipe, but then the rest of the weekend is devoted to socializing and outdoor activities.

But wait, the food swap is next weekend!   I still need to can the Chutney!  Okay, only two recipes – Chutney and Zucchini Bread – and the rest of the weekend for normal pursuits.

zucchini-bread-photo

Good Ol’ Fashioned Zucchini Bread*

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 T. ground cinnamon
1/4 t. nutmeg
1/4 t. clove
3 eggs
1 cup vegetable oil
2 & 1/4 cups white sugar
1 T. vanilla extract
2.5 – 3 cups grated zucchini
1 cup chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans (or six mini loaf pans). Preheat oven to 325.
2. Sift flour, salt, baking powder, soda, and spices together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

*adapted from Allrecipes.com