When I came in this morning from chores, I had a basket full of goodies. Eggs, blueberries, summer squash, basil, tomatoes and raspberries. I had a couple of very large zucchini, and that made me think of zucchini bread. I wanted to kick up the standard Zucchini bread recipe a little, so I threw in a cup of crushed pineapple and the blueberries (there were about a cup from my home bushes).
Zucchini Bread
- 6 c all-purpose flour
- 2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 3 tsp ground cinnamon
- 6 eggs
- 2 c vegetable oil
- 4 c white sugar
- 2 tbsp vanilla extract
- 4 c grated zucchini
- 1 c crushed pineapple
- 1 c fresh blueberries
I put all the dry ingredients in a bowl, then mixed in the wet ones until all the flour was wet and integrated into the batter. I worked gently to not break the blueberries. Heat the oven to 325 degrees. Grease five loaf pans. Fill them about a third full and put in the oven for an hour. Test with a toothpick or bamboo skewer. When it comes out clean they are done. Cool on a rack before removing from pans to keep the loaves intact. Loaves may be double wrapped in saran wrap when cool, and frozen, where they will keep for months.
Comments
3 responses to “Cooking from the Garden”
What a nice change of pace from the usual zucchini bread.
That’s quite a load of zucchini bread! Did you freeze any of it?
I did! We froze two, one came with me to work at the library, and one went to family while the last one vanished before I came home. LOL – four kids means I cook in large lots.