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!

Ingredients

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

Directions

  1. Grease a 9×5 inch loaf pan and preheat the oven to 325F
  2. 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.
  3. Add the flour mixture to the zucchini mixture and stir until just combined. Gently fold in the blueberries.
  4. Bake for 1 hour and 30 minutes, or until golden brown and a toothpick inserted comes out clean.
  5. 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 The sunshine we were having has been replaced by endless rainy days.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?

12 Comments

  1. I’m always intrigued by a successful tale of kitchen improvisation! Thanks for the new recipe!

  2. This looks so yummy! I made zucchini bread for the first time a couple of months ago and ate it all- 3 loaves. I am going to have to try yours!
    Found you on SITS!

  3. This looks delicious! Regarding a downloadable recipe card. Here’s an example of what i’ve done: http://tinyurl.com/25lnj37

    Don’t know if that is what you had in mind. If you have questions…let me know.

    Susie

    • Yes, they’re beautiful cards! I could throw something like that together in photoshop. is that what you use? How do you save them as PDF?

      • Glad you liked the cards!

        The download for the recipe cards is a letter size document I created in photoshop. The card image is 4″ x 6″ on the page. I saved it as a PDF print quality file.

        Email me if you have any other questions!
        susie (at) rockscissorpaper.com

        • Thank you so much for your help! i’m going to try and put one together for my next recipe post!

  4. Absolutetly delicious!
    You are my kind of woman. I look for egg substitutes too, and prefer using alternatives to baking rather than the usual ingredients as I find them more wholesome, plus a lot more healthier.
    That bread tastes good. (I can just about imagine it in my mouth)
    I’m going to have to give it a whirl. :)
    Thanks!
    .-= Ana Goncalves´s last blog ..A shade of depth =-.

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