Friday, August 11, 2017

Blueberry Zucchini Bread

We sometimes go on vacation with DH's family.  Since he has 7 brothers and sisters, all of whom are married with children, many of whom, but not all of whom come to the lake, it is really hard to estimate how much food to bring and prepare. On the last full day, there were still a couple of zucchini and a half gallon of blueberries in the freezer.

Blueberry Zucchini Bread

1/4 C butter, melted
1/2 C cane sugar
1/2 C brown sugar
1 egg, beaten
1 1/2 C flour (whatever kind you like)
1 tsp baking soda
1 tsp salt
1 1/2 C grated zucchini (lightly packed, not drained)
1 C blueberries, fresh or frozen

  • Preheat the oven to 375 degrees.
  • Mix the butter, sugars, egg, and zucchini in a large bowl.
  • Add the flour, baking soda and salt. Mix just until combined.
  • Fold in the blueberries.
  • Put the batter into a greased 9"x5" loaf pan. Bake at 375 degrees for 55 minutes 
This was what was left of it by the time I found the camera and got back to the kitchen.

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