Blueberry Zucchini Bread

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Now is the PERFECT time to be purchasing zucchini at the grocery store or at your local farmer’s market.   Another name for zucchini is “summer squash”, so get it now while it’s in season!

Zucchini provides a good source of Vitamin C, Vitamin B6, Riboflavin (vitamin B2), Manganese, Potassium, Folate, Carotenoids, and Fiber.  Summer squash is a great source of antioxidants, which help to protect us from certain cancers, as well as protect the eyes.  The antioxidants in zucchini are mostly found in the skin and seeds— SO NO PEALING!!!   To read more about the benefits of zucchini and summer squash CLICK HERE!

This is by far one of my favorite sweet bread recipes I have ever made.  I found the recipe on Pinterest from The Zesty Cook blog.  Click HERE for the recipe!

The recipe calls for a bunt cake pan, but I used two large loaf pans to make “bread” and not “cake.”  I still cooked the 2 loaves at 350 degrees for 55-60 minutes.

The picture above was when it was still warm-  perfect with a scoop of ice cream!!

The bread has a wonderful dense texture.  The zucchini adds a lot of moisture and the blueberries add a light sweet and sour taste. The the crumb topping is just to die for- Who doesn’t like butter, sugar, and cinnamon all mixed together???

You MUST try this recipe while zucchini is still in season!  Enjoy!

Molly Jean

One response »

  1. We have a few zucchinis left from the garden and I am sick of most of our “regular” ways of eating it. I cannot WAIT to try this! My husband looooves blueberry anything, so I already know it will be a hit. Thanks for sharing!

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