Blueberry Zucchini Bread

I've got a lot of summer zucchini to use up these days. I finally had to freeze a bunch because I'm about zucchini-ed out. Now I've got a freezer full of ziploc bags with 2 cup portions of grated zucchini so I can make this bread year round. 

This recipe was a hit in my house. We all gobbled it up. The lemon zest adds a delicious compliment to the blueberries and cinnamon. I reduced the sugar from the orginal recipe as the blueberries add their own sweetness and it turned out plenty sweet.

Blueberry Zucchini Bread
adapted from The Complete Kitchen Garden by Ellen Ecker Ogden
Makes 2 loaves

3 cups white whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 cup sugar
1 1/2 sticks unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
2 cups grated zucchini (about 3 medium zucchini)
1 Tablespoon lemon zest
1 pint fresh blueberries

Preheat oven to 350F. Position rack in the center of the oven. Lightly butter and flour two 8x4 loaf pans, shaking out the excess flour.
In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
In another bowl, beat the sugar and butter on high speed until smooth. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and beat in the vanilla and yogurt. Gradually add the flour mixture until combined.
With a wooden spoon, fold in the zucchini, lemon zest and blueberries and stir gently until ingredients are just blended. Pour into the floured pan and tap on the counter to even the batter. Bake until toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes.

You can slice and freeze this bread in a freezer bag too.
Enjoy your zucchini treat!

This recipe is featured on: Frugal Days, Sustainable Ways, Your Green Resource, Tasty Tuesday, Melt In Your Mouth Monday

English Muffin Bread...Mmmmm

This bread is so simple, frugal and tasty! Only five ingredients, mix, rise & bake. The first time I made two loaves the first was gone in an hour and the second loaf lasted until lunchtime the next day. The best thing was that my kids loved this bread so it worked great for lunch or snacktime.

This bread works well as toast with your favorite spread. It's delicious with my homemade raspberry jam or butter & raw honey. It also freezes well, I slice up the whole loaf and place it in a freezer zip lock bag.

English Muffin Bread
adaptated from One Good Thing by Jillee

2 3/4 cups warm water
1 tablespoon + 1/2 teaspoon rapid rise yeast*
1 tablespoon salt
1 tablespoon + 1 1/2 teaspoons sugar
5 1/2 cups flour (I used 1/2 all purpose and 1/2 white whole wheat flour)

Mix all the ingredients together in a stand mixer (with a dough attachment if possible), then spoon into 2 well greased loaf pans.  Let the dough rise inside the pans until it reaches the top of the pans, and bake at 350 degrees for 45 minutes or until golden brown. Melt 1 tablespoon of butter and brush over the top of the loaves 10 minutes before done. The bread will be moist at first so allow it to cool completely before cutting.

*If you use regular yeast, you'll need to let the dough rise TWICE. First in the bowl, until it reaches the top, and then again in the pans, until it reaches the top. With the RAPID RISE you only need to let the dough rise once in the pans.

delicious with honey & butter!

I used only whole wheat flour in this loaf and it didn't rise much.