With both blueberries and zucchinis added, this summer bread comes out so moist and so deliciously good! Perfect treat for the whole family!
One of the summer rituals in Michigan is blueberry picking. I love blueberry picking! I love that I can bring the tots to a blueberry farm so they can enjoy getting the blueberries straight from the trees. They love it too! They especially love to eat them straight from the trees as well so I end up doing most of the picking. I ask them, “So where are the berries that you picked?” And with that silly smile on their faces they say, “But we ate them already.” Oh well, at least they had some free snacks! Here’s Sophie with her friend, Gabby, posing by a blueberry tree.
Aren’t these girls gorgeous?
We picked over 3 kilos of blueberries ( 6 lbs +) and now I have to think about what I’m going to do with them. Half of them would be eaten by my family, but the other half would be used for cooking. Am planning to go back to the blueberry farm before the season is over so I can get some more for freezing. That way, I can still enjoy my berries in the middle of winter! Yay!
Here’s one of my favorite summer recipes, Blueberry-Zucchini Bread.
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1 ½ cups plain Flour
1 cup plus 2 Tablespoons Sugar
½ teaspoon Salt
1 teaspoon Baking
½ teaspoon Baking
1 teaspoon ground Cinnamon
½ teaspoon ground Nutmeg
1 teaspoon Vanilla extract
½ cup vegetable
1 cup Zucchini,
1 cup Blueberries (roll in flour
before you fold them in to prevent the berries from sinking into the bottom of the pan)
Preheat oven to 350
F/ 180 C. Lightly grease a loaf pan or line with parchment paper.
In a large bowl,
combine the dry ingredients – flour, salt, sugar, leavening agents, cinnamon and
In a mixing bowl beat together the eggs, vanilla, oil and zucchini.
Cool for about
30 minutes in the pan and then turn onto a wire rack to cool completely. Enjoy!
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