Tuesday, November 18, 2008

Brunch Breads Week Recipe #2

Happy Tuesday everyone. We had a few flurries here early this morning. It didn't amount to anything, but was pretty to see. Unfortunately it is too cold to take the little ones out, so it is going to be a looooong day inside.

Here is the second recipe for you this week. I found this on a website somewhere and made it a few months ago and it was really great. So, the note in the recipe about the frozen berries isn't mine, but sounds like a great tip. Have a great day!

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 tsp. ground cinnamon (you can use up to a Tablespoon. It just depends how much cinnamon flavor you want)
1 pint fresh blueberries, coat with some flour before adding to mixture (I use frozen blueberries for this bread, cheaper and works just fine.
Quickly mix in 1 tsp. of flour with the measured out blueberries before you fold them into the batter so they won’t all sink to the bottom)Preheat oven to 350° 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. Bake 1 hour, 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.

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