We have had 4 straight days of soaking rain here in Houston about 10 inches all told, courtesy of Hurricane Alex. So the average daytime temperature is only about 82, a welcome relief from a very hot and humid June and not so hot that don't want to turn on the oven. So what better to do on a rainy summer Saturday than bake with one of my favorite summer ingredients -- blueberries.
Blueberry Zucchini Bread (with modifications)
3 eggs, lightly beaten
1/2 cup canola oil
½ cup applesauce
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
1 ½ cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees. Spray 4 mini-loaf pans with non-stick cooking spray. Shred zucchini (may want to shred into collander to allow excess moisture to drain), set aside
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Add zucchini. Whisk together flour, salt, baking powder, baking soda and cinnamon. Add to wet ingredients and then gGently fold in the blueberries. Transfer loaf pans. Bake 50 minutes or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack.
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