Zucchini season is upon us! I made this last year when looking to purge some too-giant-for-a-sidedish zucchinis, the kind where on Monday you stupidly thought, “Still too small; one more day and this will be perfect to pick.” And then you blink and Monday turns to Wednesday and the just-right zucchini morphs into mutant baseball bat zucchini and NOW look what you did? Yeah, those. Don’t throw them out! Make this delicious zucchini bread instead, and you can smugly tell all your friends, “I MEANT to do that.”
3 eggs, beaten
2 cups sugar
2 cups grated zucchini (one very large or two normal size)
2 lemons, zest only
2 teaspoons vanilla extract
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 to 4 cups fresh blueberries
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In large bowl, beat three eggs. Mix in with eggs by hand sugar, oil, grated zucchini, vanilla, and lemon zest. In smaller bowl, combine flour, baking powder, baking soda and salt.
Add dry ingredients into wet ingredients until just combined. Do not over-mix. Gently add blueberries.
Divide into two 8 x 4 x 2 inch loaf pans, and bake at 350 for about 70 minutes or until inserted toothpick comes out cleanly. Beware of over-baking!