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.


Ingredients

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:

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