Alright I’m back for another CSA Tuesday! I was really excited about what we got last week because I knew I would use it all up and quickly. This past week we received a head of cabbage, a head of lettuce, 2 zucchini, 2 garlic bulbs, 1 yellow squash, a bunch of colored carrots, 2 large onions, and a bunch of herbs. I’m sure you can guess what we made with the cabbage. One of our summer favorites, Korean Beef Tacos.
The lettuce went towards a yummy salad. I ended up roasting the colored carrots with one of the onions, and a couple garlic cloves which ended up looking pretty and tasting delicious. Then I looked at the zucchini and squash. The last few weeks I’ve used a lot of zucchini. I made zucchini bread, used zucchini in a stir fry, and grilled it with a few other veggies. Then I saw blueberry zucchini bread on a friends blog.
Blueberries have been cheap the past few weeks so I was sold. I put a few cups of blueberries, grated the zucchini, and made this delicious bread. I actually made a few mini loaves as I was going home this past weekend. I gave 1 loaf to my mom, left 1 loaf at home with my husband, and took 2 loaves to the spa for my soon to be sister-in-laws spa day party. The zucchini blueberry bread was a hit and was gone quickly. The blueberries add a great flavor and the zucchini adds moisture and flavor. This is a great way to get kids to eat zucchini because so many of them will taste the blueberries.
- 3 c. zucchini, shredded
- 1 c. sugar
- ½ c. brown sugar
- 4 eggs
- 1 T. vanilla
- ⅔ c. vegetable oil
- 3 c. all purpose flour
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
- 1 t. cinnamon
- ½ t. ginger
- 1½ c. blueberries
- Preheat the oven to 350 degrees.
- In a medium bowl combine the zucchini, sugar, brown sugar, eggs, vanilla, and vegetable oil. Mix well.
- In a large mixing bowl combine the flour, salt, baking powder, baking soda, cinnamon, and ginger.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Spray 4 mini loaf pans with baking spray and then divide the batter evenly between the four pans.
- Bake for 30-40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.