I made this loaf...two years ago. After picking blueberries at one of our local You-Pick farms, we had to think of something creative to do with them.
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Note: the shredded zucchini must be done fresh. Do not do this in advance. The reason we need moist, shredded zucchini is because it adds moisture to the loaf. When I mixed the batter, and added the zucchini, my husband told me that the batter looked like Turkey vomit.
I asked him how he knows what Turkey vomit look? Have you ever seen a turkey vomit? I grew up on a farm, and had the misfortune of watching about twenty turkeys being slaughtered for thanksgiving. I saw them jump around after their heads were lopped off, but I never saw one vomit.
Yes...I am actually writing about this in a food blog.