Makes two 9-by-5 inch loaf pans.
In most gardens, the blueberries are ripening just as the zucchini is starting to get big, so the two are natural partners for a tasty quick bread.
1 medium zucchini ( yield: 2 cups grated )
1 pint fresh blueberries
3 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sea salt
1 1/2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain yogurt
1 tablespoon lemon zest
- Preheat the oven to 350°F.
- Grate the zucchini, measure out 2 cups and set aside. Rinse the berries and remove any stems.
- Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and set aside.
- In the large bowl of an electric mixer, beat the sugar and butter on high speed until smooth. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and beat in the vanilla and yogurt. Gradually add the flour mixture until combined.
- Remove from the mixer and with a wooden spoon, gently fold in the zucchini, blueberries and lemon zest until blended. Pour into the buttered loaf pans ( or muffins cups). Bake 45 minutes or until golden.