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Lughnasadh-Blueberry Zucchini Bread




Source of Recipe


Maggie Viken






List of Ingredients



• 3 lrg. eggs
  
• 1 C. vegetable oil
  
• 3 tsp. pure vanilla
  
• 2 C. zucchini, grated and squeezed
  
• 2 C. sugar
  
• 3 C. all-purpose flour, unbleached
  
• 3 tsp. cinnamon, ground
  
• 1/2 tsp. nutmeg, ground
  
• 1/2 tsp. cloves, ground
  
• 1 tsp. baking soda
  
• 1/2 tsp. baking powder
  
• 1 tsp. sea salt
  
• 1 1/2 C. fresh blueberries
  
• 1 C. pecans, chopped
  






Instructions



1. Preheat oven to 350 degrees F.
   
2. Mix together eggs, oil and vanilla. Add zucchini and sugar. Sift together dry ingredients and mix into wet, stirring just until moistened. Gently stir in blueberries and nuts.
   
3. Pour into either 2 greased and floured loaf pans or make into muffins using muffin papers. Bake at 350 degrees F. until loaves/muffins pick test done. Cool completely.
   
   






Final Comments


This can also be made by omitting the blueberries and adding an additional cup of zucchini.