Blueberry Zucchini Bread

What is one to do with a surplus of freshly-picked zucchini AND a package of fresh blueberries you don't want to go bad!?

Get creative!

When I found this recipe on allrecipes.com, I was intrigued. I'd never thought to combine blueberries with zucchini in a bread before. Seemed bizarre, but yet it looked so delicious, too!

If you've never tried this combination, now is the time to start! Zucchinis when grated, have a natural moisture content to them which always seems to make zucchini breads so deliciously moist. Whereas traditional blueberry muffins have a tendancy to be a wee-bit dry for my liking, so to me this is where the brilliance of combing the two comes in! The fresh blueberries and the freshly grated zucchini have distinct, delicious flavors. I could definitely taste the zucchini and the blueberries on their own, but in each amazing bite, found the two meshing with one another so beautifully that my mouth was in pure bliss! So moist and delectable, that one slice was NOT an option!

Blueberry-Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.

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 to the prepared mini-loaf pans. Lightly sprinkle the tops with sugar.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lessons learned: LIGHTLY sprinkle sugar on the top. Too much really can be a bad thing, especially when you want your bread to have a perfect rounded bubbled top.