Blueberry Zucchini Bread
This was a bit of a whoops. I’d fully intended to follow a recipe I found online, I started it and realised that I had no eggs. Disaster! I did a quick google for egg substitutes and came up with a few things. Then I realised that the recipe also called for yogurt, of which I also had none. Yeah the cupboards are a little bare at the moment, we’re grocery shopping this weekend. Ok, so I totally improvised these two parts…
Usually me+baking+improvisation does not work out. We’re all aware that baking is a science, and well, I was never really much good at science. I find my skills are much more based in “making stuff up” than cold hard facts or directions.
So imagine my surprise when this little experiment in making things up actually turned out!
Blueberry Zucchini Bread
Original recipe from Baking and Books. If you have both eggs and yogurt you can follow that one!
2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated Nutmeg
2 Cups grated Zucchini (I used a veggie peeler for mine so the pieces were a little thicker)
4 teaspoons corn starch, mixed with enough milk to make about the same volume as 2 eggs
1 cup canola oil
1 cup sugar
3/4 cup lightly packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup frozen blueberries
- Grease a 9×5 inch loaf pan and preheat the oven to 325F
- Combine flours, salt baking powder, baking soda, cinnamon and nutmeg in a large bowl. In a second large bowl combine the grated zucchini, cornstarch and milk mixture, oil, vanilla and sugars.
- Add the flour mixture to the zucchini mixture and stir until just combined. Gently fold in the blueberries.
- Bake for 1 hour and 30 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow bread to cool in the pan for about 30 minutes, then turn out and allow to cool on a wire rack. You can use a butter knife to loosen the edges. Let the bread cool completely before slicing it.
Look at these wet leaves. The sunshine we were having has been replaced by endless rainy days. It’s good for my vegetable garden and flowers at least, but I feel like we’ve been cooped up in this house forever! I can’t wait to get outside in the sun again, by the time the rain is gone the sandbox I’ve been building for Mikey should be ready!
As a side note, I’d love to be able to provide printable versions of these recipes in recipe card sizes but I’ve little to no idea as to how I’d go about setting that up. Anyone have any ideas?