A family favorite recipe from cooking columnist Fay Hope Cusick that puts a blueberry spin on traditional zucchini bread!
Blueberry Zucchini Bread
From Fay Hope Cusick:
“When I was child on the farm zucchini and blueberries were very abundant and a combination of the two made into a bread for breakfast was a special farm delight which everyone enjoys. I have treasured delicious memories of this bread with family and friends an now with NC Blueberry Contest.
Enjoy!”
- 3 cups fresh North Carolina Blueberries
- 3 cups cups unbleached all purpose flour
- 1/2 tspn salt
- 1 tspn baking powder
- 1 tspn baking soda
- 1 tspn ground cinnamon (divided)
- 3 lrg eggs (room temperature)
- 3/4 cup canola oil
- 2 tspn vanilla extract
- 1 tspn almond extract
- 2 cups zucchini (grated)
- 1 cup granulated sugar
- 1 cup brown sugar
- 24 pecans (halves)
- 1/4 cup granulated sugar
- 1/2 tspn ground cinnamon
- Preheat oven to 350 degrees.
- Spray 2-loaf pans, 4 x 8 inches, with non stick cooking spray. Cut 2-pieces of parchment paper to put on the bottom of each pan then spray pan.
Set Aside - In a medium bowl whisk together flour, salt, baking powder, baking soda, and 1-teaspoon cinnamon. Set aside.
- In another bowl with an electric mixer beat eggs, vanilla, oil, and zucchini, then add 2-cups sugar and mix.
- Add the flour mixture alternately with the creamed mixture and beat well after each addition.
- In a bowl toss blueberries with 1-tablespoon flour to coat so they won’t sink to the bottom.
- Gently fold blueberries into batter.
- Pour batter equally into prepared pans.
- Combine ¼ cup sugar and ½ teaspoon ground cinnamon and sprinkle evenly over batter.
- Place 12 pecan halves down the 2 outside halves of the batter to form lines around the break line.
- Bake 45-55 minutes or until done when a toothpick inserted in center comes out clean.
- Cool in pan on rack for 15 minutes then turn out and cool completely.
You can read more of Fay’s recipes by visiting the columns area on the TopSail Advertiser