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Blueberries are brilliant!

July 2, 2011

While visiting the Whole Foods blog recently, I learned that July is National Blueberry Month (as declared by the USDA). Normally, I’m not in love with the USDA; and why should I be? A government agency made up of former “Big Ag” employees that is falling majorly short of protecting our food supply, and improving our food system, really doesn’t deserve my respect, does it? Enough of my political rant (for now), the USDA gave the brilliant blueberry its own month, and I’m good with that!

In honor of National Blueberry Month, I have decided to give some blog love to the blueberry as well! I will try new blueberry recipes each week, and share the results with you. This week, my recipe to share is blueberry zucchini bread (which I found in Parents magazine), but first I want to share this great blueberry resource with you: Pickyourown.org has tons of blueberry facts, nutritional info, recipes, and even preserving tips. Check it out!

Blueberry Zucchini Bread

Ingredients

  • 1 c. unbleached all-purpose flour
  • 1 c. whole wheat pastry flour
  • 1/4 c. packed light brown sugar
  • 1/4 c. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 1/2 tsp. aluminum-free baking powder
  • 3 eggs
  • 3/4 c. canola oil
  • 1 tsp. pure vanilla extract
  • 2 c. shredded zucchini
  • 1 c. blueberries
  • 2 Tbsp. Turbinado sugar (optional, but recommended)

Directions

  1. Preheat oven to 350 degrees. Lightly coat the bottom of a 5 X 9 loaf pan with cooking spray (or butter); set aside.
  2. In a large bowl, combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside.
  3. In a separate bowl, combine eggs, oil, and vanilla and mix well. Add to the flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.
  4. Spoon the batter into the loaf pan and sprinkle the top with turbinado sugar. Bake for 1 hour to 1 hour 15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Allow to cool for 10 minutes in pan on a wire rack before removing.
  5. Serve warm, or cool completely before serving. Enjoy!!!

What do you like to do with blueberries? Any recipes to share?

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