I can’t take credit for this one. I have to thank my friend R who recommended this recipe discovered on AllRecipes.com.
Blueberry and zucchini does not sound like an appealing combination. My first thought was yuck, why would anyone make this? Always one for experimenting, I looked up the recipe and was surprised by all the positive reviews it received. Armed with blueberries and zucchini, I tweaked the recipe a bit to suit my preferences and baked this kid-friendly creation. My girls eagerly devoured their share and so did my husband.
Blue Zucchini Loaf
If you want to try the original recipe, check out Allrecipes.com. The following is a variation of the original recipe, perfected for my family’s enjoyment.
- 3 eggs
- 1/2 cup safflower or extra virgin olive oil
- 1/2 cup unsweetened applesauce
- 3 teaspoons vanilla extract
- 1 1/4 granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 cup blueberries
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 batter to two prepared loaf pans (9 x 5 x 3). Bake in a preheated 350 degree oven for approximately 1 hour or until a knife inserted in the center of a loaf comes out clean. If using glassware, reduce the temperature to 325 and bake for 1 hour 15 mins. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Additional Tips:
- You can replace some of the all-purpose flour with whole wheat flour for a “healthier” treat.
- The loaves freeze really well. I usually make one and freeze the other.
- Based on my own experience and the recipe reviews, baking time is approximate based on the pan size and varying oven temperatures.
