Summer’s bounty knows no bounds. Home gardeners often discover there are a number of crops they can harvest during the waning days of summer, with tomatoes, blueberries, zucchini and other squashes among the offerings.
It pays to have various ways to prepare these ingredients when a garden starts to overflow. “Blueberry Zucchini Bread” is a moist recipe that is both sweet and subtly tangy. This recipe, courtesy of Eating Well and Pam Lolley, can be either an easy breakfast or a light dessert. It also happens to be vegetarian and nut- and soy-free.
Blueberry Zucchini Bread
Makes 1 loaf
Baking spray with flour
1 cup shredded zucchini
½ cup granulated sugar
½ cup packed light brown sugar
½ cup unsalted butter (1 stick), melted
3 large eggs
1 tablespoon lime juice
1 ½ cups whole-wheat pastry flour, plus 1 tablespoon, divided
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
Preheat oven to 350º F. Coat an 8-by-4-inch loaf pan with baking spray. Place shredded zucchini on two layers of paper towels; top with 2 more layers of paper towels and press gently to remove excess moisture.
Whisk granulated sugar, brown sugar, melted butter, eggs and lime juice in a large bowl. Stir in the zucchini. Whisk 1 ½ cups flour, baking powder, baking soda and salt in a medium bowl.
Add the flour mixture to the zucchini mixture; stir until well combined. Toss blueberries with the remaining 1 tablespoon flour; gently fold into the batter. Spoon the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool in the pan for 10 minutes. Run an offset spatula around the edges of the pan and carefully remove the bread to a wire rack to cool completely, about 1 hour.
