Zucchini Blueberry Bread

We have many many cups of zucchini. If I look away, the dang stuff multiplies.

I'm working an insane schedule, as is David. We also have a teeny kitchen sink, and two dishwashers located at the ends of my arms. I've recently discovered that while the Borrowers like to eat chocolate zucchini cake...they don't like to do chocolate zucchini dishes. Or any other dishes for that matter. Neither do I.

SO, in an attempt to minimize dishes AND cups of zucchini, I made a double recipe of Zucchini Blueberry Bread. And a few other zucchini-related dishes. Somehow, I think my fridge still has 16 cups chilling out. I know my freezer has three much more photogenic loaves of Zucchini Blueberry Bread waiting in its belly. Leave it to me to pick the ugliest of the litter to wrap last.

Maybe I can bribe the Borrowers to do the dishes if I make some more Zucchini Cake.

Recipe after the jump...

Zucchini Blueberry Bread 

adapted from Allrecipes.com

 3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 cups white sugar

1/4 c. brown sugar

 3 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

Optional Crumb Topping:
2/3 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon

1 stick softened butter

Preheat oven to 350 degrees F (175 degrees C). 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.

If adding the optional crumb topping: mix together all ingredients and sprinkle over the top of the loaves before baking. 

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.

Yum yum in my tum.

-KM

The hole in the middle just means it wants to be loved.

kristen mrdjanov