From what I hear, those of you with gardens have zucchini coming out of your ears! I wouldn't know, since I live in a townhome with about ten square feet of grass and no room for gardening. I am here to help those of you with a plentiful crop! Make a few loaves of this bread and your friends and family will love you. This bread is moist and filled with flavor, and I can tell you from experience that it is impossible to eat just one slice. If you have children, you will have to lock this stuff up!
Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.
Shred 1 large zucchini and set aside.
I think it is so cool how zucchinis sweat.
In a large mixing bowl, combine:
1/2 cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
1/2 cup sour cream
Mix with a spoon until the mixture is smooth.
Add the shredded zucchini. When measured, it should equal approximately 1 1/2 cups.
Fold in the shredded zucchini.
In a medium mixing bowl, combine:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
Gradually add the flour mixture to the zucchini mixture, stirring after each addition.
Rinse 1 pint of fresh blueberries.
Add the blueberries to the bowl, reserving a handful.
Fold in the blueberries.
Divide the mixture between the prepared loaf pans.
Sprinkle a tablespoon or two of brown sugar over the tops, along with the reserved blueberries.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Here's hoping this recipe helps those of you with a zucchini situation. Enjoy!