It is not uncommon that I enhance my standard dishes with whatever might be in the fridge at any given moment. Olives get dumped into tomato sauce, raspberries get thrown into crumb cake, the last nib of cheese broken up into salad. You get the drift. Last week I was baking a loaf of our favorite Zucchini-Applesauce Bread for my daughter’s school snack and tossed in a pack of blueberries I had on hand. She likes blueberries in baked goods so I thought, why not? The result was a new favorite recipe for Zucchini Blueberry Bread. It was like zucchini bread met a blueberry muffin and got married. Best of all, it was such a hit that my daughter requested it again for next week. No problem, I say, with blueberry season around the corner I am happy to make this all summer long!
Zucchini Blueberry Bread
2 cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon coarse salt
3 teaspoons cinnamon
3 eggs, room temperature
½ cup vegetable oil
½ cup plain applesauce
1 ½ cups sugar
2 cups freshly grated zucchini
2 teaspoons vanilla extract
1 cup blueberries
1. Preheat the oven to 350. Grease one 9 x 5 inch loaf pan and set aside.
2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
4. Carefully pour flour mixture into egg mixture, stirring until completely combined. Toss the blueberries with a pinch of flour and carefully stir them into the batter.
5. Pour the batter into the loaf pans, making sure there is an even amount of batter in each.
6. Bake for 40 to 45 minutes or until the top of the bread springs back lightly when touched and a cake tester comes out clean.