Blueberry Zucchini Bread



INGREDIENTS

 1 large egg
 1/2 cup light brown sugar, packed
 1/3 cup canola or vegetable oil
 1/4 cup granulated sugar
 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
 1 teaspoon vanilla extract
 1 cup all purpose flour + 1/4 cup for tossing with blueberries
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt, or to taste
 1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)


INSTRUCTIONS


  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  • Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  • Add the zucchini and stir to combine; set aside.
  • To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  • Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don’t overmix.
  • Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip – Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
  • Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes more or less time to bake than the baking time estimates provided.*
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Comments

Post a Comment

Popular posts from this blog

Easy Taco Mac (gluten free + one pan)

Image
Ingredients 1 pound ground turkey or beef 1 (10 ounce) can tomatoes with green chiliesl, undrained 1 cup broth (chicken or beef broth) 1 cup milk 1 (8 ounce) can tomato sauce 1 (1 ounce) package taco seasoning 1 1/2 cup elbow noodles (I use Barilla gluten free elbows) 1 1/2 cup shredded cheddar cheese Instructions In a large skillet brown the ground turkey or ground beef over medium heat, drain off any grease. Add the undrained can of Ro-Tel, broth, milk, tomato sauce and taco seasoning. Increase heat to medium high until the mixture begins to simmer. Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes. When noodles are tender stir in shredded cheddar cheese. Serve. Source :  https://www.maebells.com/easy-taco-mac/
Read more

Pesto Chicken Pull Apart Sliders Recipe

Image
Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. Source : https://bake-eat-repeat.com/pesto-chicken-pull-apart-sliders-recipe/
Read more

EASY GENERAL TSO CHICKEN

Image
Ingredients 1 1/2 lb chicken thighs, boneless, skinless in 1-inch cubes 1/2 cup cornstarch 1/4 cup vegetable oil, for frying 1 tbsp ginger, minced 1 tbsp garlic, minced 1/2 tsp red pepper flakes General Tso Sauce 1/4 cup rice vinegar 1/4 cup soy sauce, low-sodium recommended 1 tbsp hoisin sauce 1/3 cup water 3 tbsp sugar 1 tbsp cornstarch Serving - optional 2 tsp sesame seeds green onion, minced Instructions Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside. Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside. Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot. Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch. Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and re
Read more