Zucchini Blueberry Loaf

My parents used to tell me that during zucchini season they had to lock their cars at night or they’d find the back seat full of zucchinis. I don’t think they were joking!  My dad and Mr. Foster next door always had a friendly competition about gardening. One year they both had quite the harvest and couldn’t eat them up fast enough. I’m told Mr. Foster went out after dark and left them at various neighbours’ front doors.

This could be called Blueberry Zucchini Loaf but since there’s more zucchini than blueberries, it’s Zucchini Blueberry Loaf.

Choose smaller sized zucchini for this recipe. The larger ones have seeds that are too large. You can slice them lengthwise and scoop out the seeds before you grate them if they’re a little on the large side. Leave the skin on though, it adds colour and there’s nutrients in there too!

Zucchini is in season right now. I just got some in my CSA box from Meadow Lynn Market Garden.

Blueberries are also in season right now. My personal preference is the smaller wild blueberries. I find they have a better taste, however for baking, these ones are just fine! You CAN use frozen ones, but they’ll stain the batter so your loaf will have a bluish tone. I’m told blue is the least appetizing colour when it comes to food (think mould).

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This will make 2 smaller loaves or 1 loaf and some muffins. It’s a little too much batter for 1 large loaf.

If you’re finding zucchini in your backseat or on the front step, you may also like Double Chocolate Zucchini Muffins.

Take your eggs out of the fridge to let them come to room temperature. Eggs blend more easily when they’re not cold. Preheat the oven to 350 degrees.

Now shred the zucchini and let it sit in the strainer so some liquid can drain off if they’re a bit watery. Press down on it a bit to get rid of some of the moisture. Don’t worry if there isn’t any, sometimes they don’t have any, especially if they’re smaller. Which is good. Rinse and drain the blueberries well.

Beat the eggs, then add oil, sugar and vanilla.  When well blended add the zucchini.  Meanwhile mix together flour, baking powder, baking soda and salt. This recipe uses a combination of all purpose flour and whole wheat. It’s a good balance of healthy without being too dense. If you don’t have whole wheat flour you can use all purpose.

Add to the mixer and blend until incorporated but not over mixed. Remove mixer attachment and stir in blueberries.  Divide the batter evenly  into 2 loaf pans lined with parchment paper.  Or you can grease them.  I prefer parchment because you can lift the entire loaf out easily once its cooled a bit.

Here’s a trick to getting the parchment paper into the loaf pans easily: lay a piece of parchment evenly over the pan and use another loaf pan to press it inside. Then switch them to do the other. If you put something with some weight into the top pan, the paper will stay crunched inside (somewhat) while you make up the batter.

Bake at 350 on the middle rack of the oven.  If you have convection, don’t use that setting until the last 10 minutes or so if it looks like the loaves need to brown a bit more. Otherwise, the top may set before the loaf has a chance to rise properly.

Bake for 50-60 minutes.  If you’re baking some muffins, bake for approximately 20 minutes.

Let the loaves cool slightly before removing from the pan.

 

Here’s the recipe!

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other sweet vegetables

Pumpkin Pie

Rhubarb Loaf

Double Chocolate Zucchini Muffins