Blueberries + Zucchini = Very tasty bread!

Dear Friends,

Today – as promised – I’m sharing the recipe that has been sent to me by the Hayashi Cousins’s in response to my third sent-postcrossing-postcard: A recipe for “Blueberry Zucchini Bread”.

This past Sunday I finally had the time to try it and was really surprised how good it tastes! – Yes, blueberries and zucchinis definately go together! Of course I documented my whole cooking-/baking-adventure for you and here you are…

The Hayashi Cousin’s
BLUEBERRY ZUCCHINI BREAD

Equipment: A large bowl, a wooden spoon, a fork, a chopping board and knife, a cooling rack, a scale, a measuring cup, a blender and a bread-loaf pan (or two medium sized loaf pans or four mini-loaf pans)

Ingredients: 3 eggs (lightly beaten), 240ml vegetable oil, 15ml vanilla extract, 350g (450g) sugar, 360g all-purpose flour, 350g zucchini (shredded), 10g salt, 5g baking powder, 1g baking soda, 2,5g cinnamon, 1 pint fresh blueberries

1. Preheat oven to 175° C and lightly grease the loaf pan(s).
2. Cut the zucchini into pieces and shred with blender.

3. In a large bowl, beat together the eggs, oil, vanilla and sugar.
4. Fold in the shredded zucchini.
5. Beat in the flour, salt, baking powder, baking soda and cinnamon.
6. Gently fold in blueberries.
7. Transfer dough to the prepared loaf pan(s).
8. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of loaf comes out clean.
9. Cool 20 minutes in pans, then turn onto wire rack to cool completely.

Even though it doesn’t exactly sound like a christmas-recipe it actually fits quite nicely into the season, because it strongly tastes of vanilla and cinnamon. The Hayashi Cousins really chose a nice recipe and I’m already looking forward to the next recipe swap.

If you should try this recipe too, please don’t hesitate and let me know what you think. I’m curious to know your opinion!

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Filed under Cooking / Baking, Postcrossing

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