Showing posts with label zucchini bread. Show all posts
Showing posts with label zucchini bread. Show all posts

Thursday, September 15, 2016

Blueberry Zucchini Bread #recipe @lucyburdette

LUCY BURDETTE: Stay tuned for next week when we kick off our annual book club extravaganza--in other words, we'll show you delicious things to make and serve your book group and make suggestions about books to discuss!

John has batting practice

Meanwhile, we've had a zucchini extravaganza in our garden. As my friend Gina says, tis the season where people lock their garage doors and car doors to prevent gardeners from leaving baseball bat-sized zukes on the premises...

But in case this happens to you, here's a yummy recipe for zucchini/blueberry bread.


3 large eggs
½ cup unsweetened applesauce
½ cup butter
1 Tbsp vanilla extract
½ cups granulated white sugar
1 cup brown sugar
2 cups shredded zucchini, squeezed with a paper towel
3 cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp no sodium baking powder
1/2 tsp  no sodium baking soda
2 cups fresh blueberries

Preheat oven to 350 degrees F.  Oil two 8x4 inch loaf pans.
In a large bowl, whisk together the eggs, applesauce, vanilla, sugar and zucchini.

In a food processor, whisk together the flour, sugar, cinnamon, baking powder, and baking soda. Cut in the butter.


Mix a tablespoon of the flour mixture into the blueberries.
Add the dry ingredients to the wet ingredients and stir gently. Carefully stir in the floured blueberries.


Divide the batter between the two prepared pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes, then turn out bread onto wire racks until it has cooled completely.

Lucy Burdette writes the Key West food critic mysteries. Are you all caught up? This easy dinner will leave you plenty of time to read... and then for all the latest news, follow Lucy on:


Wednesday, October 9, 2013

Yummy Zucchini Bread - Gluten-free recipe

From Daryl aka Avery:

Often I hear from fans. Luckily, most write nice notes. Some, let's just say, it's good I have rhinoceros skin…LOL

Recently, I entered into a conversation with one fan, Peg Barker, who was so sweet. At her request, I donated a few books to a cause for cancer. [My mother died of cancer.] In return, Peg made me the most beautiful potholders! Look at the handiwork. And do you see the cheese and wine in the fabric? Fabulous.

Peg and I shared a few more emails and at one point, she sent me a recipe for gluten-free zucchini bread. What was so funny is it matched a recipe for zucchini bread that my lifelong friend Carol Jorgenson Mince gave me years ago!  (Regular recipe) Years later, when I had to tweak the recipe to make it gluten-free, it nearly matched Peg’s. Does that mean there’s nothing new under the sun? Nope. Just means that many recipes are so good, why change them!

Carol has always been taller than I am!!

I love zucchini. It’s one of those vegetables that is so good for you. It’s packed with vitamin A and provides lots of potassium. When it goes into a sweet bread like this, it disappears, so I can promise you, your kids won’t notice it’s there.  PS You can also hide it in meatloaf and spaghetti sauce, too!


(makes 2 loaves)

3 eggs
1 cup oil
2 cup sugar
½ cup brown sugar
2 cups finely grated zucchini (peeled or unpeeled; to taste)
3 teaspoons vanillin
3 cups GF flour
1 teaspoon xanthan gum
1 teaspoon salt
3 -4 teaspoons cinnamon (your preference)
1 teaspoon baking soda
 ¼ teaspoon baking powder


Preheat oven to 350 degrees F.

Beat eggs. Add oil, sugars zucchini, and vanilla. Mix lightly but well. Add GF flour and xanthan gum. Add salt, baking powder, soda, and cinnamon. Mix well until blended.

Pour into 2  8”-loaf pans.

Bake 8- loaf pans or 9”- loaf pans one hour. Done when pricked with a toothpick and it comes out clean.

Remove from oven and let cool completely before removing from pans.


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Next up: 
Days of Wine and Roquefort, Feb 2014, preorder here
Inherit the Word March 2014, preorder here

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