Editors Note: This recipe is compliments of Melissa Davenport, owner of Corner Cafe on Ringgold Road. Ms. Davenport will begin contributing stories on a weekly basis to ERNO about her culinary creations.
It is about this point in the summer that we are all overrun with zucchini. We’ve sauteed it, fried it, eaten it with dips, put it in our salads, made it into relish, stuffed and baked it, and given bags full away to our friends, neighbors, and the mailman.
Did you know August 8th is National Sneak Some Zucchini Onto Your Neighbors Porch Day? It’s true. Neighbors tired of seeing you lean over the fence dangling that free bag of zucchini? Never fear, this Saturday you can leave those neighbors a bag full on the front porch all in the name of celebration. (Obviously, I don’t recommend this unless you know your neighbors well)
If, despite your best efforts and national holidays, you still find yourself with zucchini on hand might I suggest making some Blueberry Zucchini Bread? This bread is dense and not overly sweet with just the right touch of cinnamon.
You can use fresh or frozen blueberries, and fresh or frozen shredded zucchini. If I get the time during the summer I shred a few zucchini in the food processor and freeze it in two cup portions. Having frozen zucchini on hand is perfect for pulling out and whipping up a batch of this bread during the winter months. This recipe makes two loaves of bread. If your household won’t consume this much zucchini bread at one time you can always wrap one loaf well in aluminum foil, and freeze until you need it.
Blueberry Zucchini Bread (Yield: 2 loaves)
2 Cups Sugar
1 Cup Vegetable Oil
2 Cups Shredded Zucchini (If using frozen be sure to thaw first)
1 and ½ tsp. Almond Extract
2 Cups Plain Unbleached Flour
1 Cup Whole Wheat Flour
1 tsp. Salt
1/4 tsp Baking Powder
1 tsp. Baking Soda
1 and ½ Tbsp. Cinnamon
2 Cups Blueberries ( Blueberries can be fresh or frozen when you add them)
Whisk together the eggs, sugar, zucchini, oil, and almond extract in one bowl. In a separate bowl combine the flours, salt, baking powder, baking soda, and cinnamon. Stir to combine, then fold in the blueberries. Doing it this way will keep the blueberries from sticking together. Mix the wet ingredients with the dry ingredients and stir just until combined, you don’t want to over-mix the batter.
Pour into two well greased loaf pans and bake one hour at 350 degrees. Insert a toothpick in the middle to check if they are done.
Happy Baking friends!