My parents' garden has been absolutely overflowing with produce this summer, and as a direct result, I found myself with more zucchini than I can possible eat this week. I decided to rectify this situation by making zucchini bread. When I was looking for recipes for zucchini bread (b/c I've never let not knowing how to cook something stop me), I happened to find one that used both zucchini and blueberries. Of course, I have a bunch of frozen blueberries from my parents' garden as well- so I had to try it out!
Happily, not only was my bread tasty, it was also quite healthy. The recipe substitutes greek yogurt (and we all know how much I love greek yogurt!) for oil, and uses whole wheat flour for part of the flour. I also modified it a bit from the recipe I found online by adding ground flax (to make it even healthier), a little extra zucchini and some water- as well as increasing the amounts of cinnamon and vanilla because that's how I roll. :)
I took most of the bread to work today, and I got very good response from my coworkers. Several people called me or came to my desk to tell me how much they enjoyed it.
Since the star ingredients came from Mom's garden, I'm calling it "Mom Bread."
(Please excuse the sideways nature of my picture, I can't seem to make blogger upload it correctly!)
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 3 Tbsp ground flax seed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups grated zucchini (about 3 small zucchinis)
- 2 eggs
- 1 cup low-fat Greek yogurt
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 1 cup frozen blueberries
- 1/4 cup water
Grease a bundt pan with baking spray. Preheat the oven to 325 degrees F.
In a large bowl combine the flours, salt, baking powder, baking soda, cinnamon and nutmeg.
In another large bowl combine the grated zucchini, eggs, yogurt, vanilla and sugar.
Gently toss the blueberries with 2 teaspoons of the flour mixture. This will help prevent them from sinking to the bottom of the loaf.
Add the flour mixture to the zucchini mixture, stirring until just combined. Fold in the blueberries. If the batter is too thick or too dry, add up to 1/4 cups of water to moisten.
Pour the batter into the pan and bake for 1 hour to 1 hour and 20 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 20 minutes, then run a butter knife around the edges and turn it out onto a cooling rack. Let the bread cool completely before slicing it.