Its that time of the month again for Secret Recipe Club. This month we were assigned Cheese Curd in Paradise. Ashley makes some delicious looking dishes. I'm definitely going to try her grilled sun dried tomato basil chicken this week for sure. I have endless amounts of zucchini from the garden so I picked her Blueberry Zucchini Bread and it was perfect for a little snack or breakfast. Ingredients:
2 eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 tsp almond extract
1/2 cup white sugar
1/2 cup brown sugar
1-1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1-1/3 cup shredded zucchini
1-1/3 cup fresh blueberries (plus more for sprinkling on the top)
1/2 cup confectioners sugar
1/2 tsp almond extract
2 tbsp milk
Preheat oven to 350 degrees. Spray 4 mini loaf pans with PAM and set aside.
In a large bowl beat together the eggs, applesauce, vanilla, almond extract and sugars. Fold in the
zucchini.
Gently mix in the flour, baking powder, baking soda and cinnamon. Gently fold in the blueberries and then transfer to prepared loaf pans. Top each pan with additional blueberries.
Bake 25 minutes in preheated oven or until a toothpick inserted into the center of each loaf comes out clean. Allow bread to cool before removing from pan.
Mix confectioners sugar, milk and almond extract together. Drizzle over each loaf. Cut into slices when glaze has dried.
Enjoy!!
Linked at: http://www.thecountrycook.net/
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Hi Susan,
ReplyDeleteWe still have Zucchini in the garden and this will be a great recipe to try. Great choice for the SRC!
Miz Helen
Blueberries and zucchini? definitely a new combination to try.
ReplyDeleteSounds delicious! Love the little mini-loaves, too. Perfect for gifts.
ReplyDeleteI love blueberries and zucchini in sweet breads and muffins. Great SRC choice!
ReplyDeleteWhat a lovely spin with the blueberries and zucchini! Delicious! ~Diana, SRC, Group B
ReplyDeletethis bread sounds delicious Susan!
ReplyDeleteSo happy you liked it! I love adding the almond glaze- yum!
ReplyDeleteI have some shredded zucchini in the freezer and now I totally know what I'm doing with some of it! YUM!! Great choice!
ReplyDeleteLooks great! I'll have to try this recipe with one of the 15 bags of shredded zucchini I have in my freezer.
ReplyDeleteI love the simple glaze--really takes it up a notch.
ReplyDeleteI love recipes that sneak in some veggies! :)
ReplyDeleteWe have lots of blueberries in the freezer and some zucchini in the fridge that really needs to be used. Bingo!
Thanks for sharing.
I love zucchini but have yet to bake with it - this looks great!
ReplyDeleteThis recipe looks absolutely delish and the flavors are perfect for each other. I featured you on my fb page. Thanks for linking up at Wonderful Wed. Blog Hop. Carrie, A Mother's Shadow
ReplyDeleteYour recipe looks delicious. I would love for you to share it at Foodie Fridays this evening (Thurs 9 pm EST). Hope to see you there and have a wonderful rest of your week.
ReplyDeleteBlessings,
Shari
http://puregracefarms.com/
We will stop by later!!
DeleteI love baking with blueberries. Thanks so much for sharing this with Foodie Friends Friday party this weekend. Pinned!
ReplyDeleteLooks so good! Pinned. We appreciate you being a part of our party. I hope to see you tonight at 7 pm. We love to party with you! http://loulougirls.blogspot.com
ReplyDeleteHappy Monday! Lou Lou Girls