HYPE Homemade: Blueberry Zucchini Bread

Oct 25, 2017

The Personal and Professional Development Committee holds events throughout the year such as speed networking events, finance seminars, 101 workshops, book club and more to get HYPEsters involved in hands-on activities. The HYPE Homemade blog series aims to bring the "hands-on" aspect of the events into your home, through a monthly cooking blog! Committee members will share recipes they enjoy, from grandma's special recipe passed down through generations, to cookbook favorites, to meals they've created!

Our October recipe comes from Suzanne Hoyer and is an easy recipe for a light, nutritious snack! Make sure to let us know in the blog comments if you tried the recipe!

Blueberry Zucchini Bread

Credit: My Baking Addiction

Level of Difficulty: 2 out of 5

Tools required: Mixing bowls, measuring spoons/cups, loaf pan (2 mini or 1 regular), oven, adorable sous chef (optional) Ingredients1

Time Required: prep - 20 minutes, cook 55 - minutes

About the recipe: If you have an abundance of zucchini and blueberries, this is for you!  It’s light and not too sweet, a delicious snack. It’s made with whole wheat flour and ground flax for added nutrition.

Ingredients list:

2 eggs, lightly beaten
½ cup vegetable oilIngredients2
2 teaspoons vanilla extract
¼ cup white sugar
¼ cup brown sugar; lightly packed
1-1.5 cups shredded zucchini
½ cup all-purpose flour
¼ cup ground flax
¾ cup whole wheat flour
½ teaspoon kosher salt
½ teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamonHelper
1-1.25 cup fresh blueberries

Preparation:
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a regular loaf pan or 2 mini loaf pans. 

2. In a large bowl, beat together the eggs, oil, vanilla, and sugars. Fold in the zucchini. Beat in the flours, flax, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pan(s).

3. Bake on the middle rack of the oven until a toothpick inserted in the middle comes out clean. For a regular-sized loaf, 55-65 minutes; for mini loaves, 50-55 minutes. Cool (20 min for regular, 10 for mini), and then turn onto wire racks to cool completely.

4. Recommended: eat as soon as it’s warm enough to inhale, or toast and add salted butter. Great with coffee/tea.

                         Finished

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