Zucchini Time…

The garden is producing Zucchini…here is a simple delicious recipe for zucchini bread. This bread is full of moisture and good for you rolled oats. The fresh blueberries add additional flavor and texture. Other fresh fruit works well too; strawberries, chopped apples, blackberries or bananas.

Zucchini Nut Bread with Oats and Blueberries
By The Gourmet Farm Girl

1 1/2 cups sugar
1 1/2 teaspoons cinnamon
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
1/4 cup melted butter
1 teaspoon vanilla
1 cup fresh blueberries
1/4 cup applesauce
2 cups shredded zucchini (unpeeled)
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees

Spray with cooking oil a glass loaf pan; set aside

In a medium size mixing bowl, combine the flour, baking powder, soda, salt, rolled oats and cinnamon; set aside  
In a large mixing bowl beat the eggs with an electric mixer on medium speed till foamy (about 2 minutes)
Add the sugar, applesauce, butter and vanilla. Slowly add the flour mixture and mix on low speed till just blended. With a large wooden spoon gently stir in the zucchini, blueberries and nuts.

Sprinkle top of loaf with 1 teaspoon sugar mixed with 1/4 teaspoon cinnamon
Bake for 1 hour 15 minutes or till a wooden pick comes out clean; cool in pan on a rack for 10-12 minutes; remove from pan; cool or serve warm

Makes one loaf

Note: bread will break when served warm