The single zucchini from our garden. Looks ginormous next to a mini muffin yes?
Wednesday kept calling it a "Keemy" and asking to hold on to it.
This was probably the most moist, the most tasty, the most delicious cake bread I have had in ages. I wish I could take credit for the recipe but alas I cannot. I just baked it to perfection. The recipe came via someone on my friends list on Livejournal. It is here at Virtual Cities. I will paste the text out for you too though.
Lemon/Blueberry Zucchini Bread
- 4 eggs
- 2 cups sugar
- 1 cup canola oil
- 3-1/2 cups flour
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 4 teaspoons baking powder
- Juice of 1 lemon
- Chopped zest of 1 lemon
- 2 cups grated zucchini
- 1 cup frozen Maine wild blueberries
Preheat oven to 350 degrees and grease and flour two 5 x 9-inch loaf pans. Beat eggs; add sugar and beat until well mixed. Add canola oil and beat well. Add lemon juice, zest, and zucchini and mix well with a wooden spoon.
In a separate bowl, mix flour, salt, soda, and baking powder together. Add to the zucchini mixture; mix well. Fold in the blueberries. Pour mixture into the loaf pans and bake approximately 55 minutes until done (test with a cake tester). Remove from oven and cool 10 minutes prior to removing from pans.
Totally worth the effort it takes to grow, pick, shave and shred the zucchini!