Originally Posted by Moonpi
I've won fair ribbons with this recipe. Up home, blueberries come in while the zucchinis are growing huge overnight. You can make it with the huge ones that somehow grow out of control. It also freezes beautifully and is wonderful toasted with a touch of butter or cream cheese.
Blueberry Zucchini Bread
2 cups Zucchini, grated
3 eggs
1 - ½ sugar
¾ cup melted butter
3 cups flour
1 tsp. salt
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. mace or nutmeg
1 Tbl. vanilla
¾ cup chopped walnuts
1 pint blueberries
Beat eggs and sugar until lemony. sift dry ingredients. Combine egg mixture, butter, and dry ingredients to make batter. Stir in vanilla and nuts, then zucchini last.
Bake at 350 for one hour or until bread pulls away from sides of pan and toothpick comes out clean. Cool before slicing.
Moonpi:
Thank you for the recipe...we are fortunate enough to be given TONS of frozen blueberries every year which we share with our church family and anyone else who will take them if they promise not to WASTE them. I think I'll give them this recipe along with the berries.
TIRNHI, I wish you lived closer, I could sure keep you in Wild Maine blueberries and no cost to you! You said they are very expensive where you live. Berries are spendy here but not blueberries. We feel so blessed to be on the receiving end of these berries. I make canned pie filling, jam, jelly, fruit syrup and just about anything else I can think of to use the berries. They are so good for you...