Zucchini Bread: A Memorable Summer Recipe

Blueberry Zuccini BreadBusy, busy weekend. Blueberries picked. Check. Zucchini shredded. Check. Now it’s time to get down to business … Zucchini Bread and Blueberry Butter!

Aunt Suzy’s Zucchini Bread

Note: If you’re looking for something low-calorie or sugar free … this isn’t it. But it’s wonderful for breakfast! (Thanks to “My Name is Snickerdoodle” for the image … mine wasn’t nearly so photogenic because I left the house to go school shopping, and my DH took it out of the oven a bit too soon!)

3 eggs
2 cup sugar
1 cup oil
3 tsp vanilla

Mix these together in a bowl. Then add . . . 2 cups grated zucchini.

In separate bowl combine, then stir in gradually . . .

3 cups flour
1 tsp baking powder
1 tsp b soda
1 tsp salt
3 tsp cinnamon

Finally, stir in whatever combination of “add-ins” you like (if you add the blubs, you may want to reduce the pineapple a bit or the bread gets REALLY moist and is hard to cook all the way through.)
1 cup nuts
1 cup crushed pineapple drained
1 cup fresh blueberries (opt)
1/2 cup coconut (opt)

Put in 2 large or 3 med loaf pans (sprayed well). Bake at 325 about 50-60 minutes, or until a toothpick near the center emerges clean. 

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