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