As gardeners know, this time of year is chock full of cooking, canning, preserving, and thinking of all possible ways to use or preserve vegetables. There are plenty of useful ways to use up zucchinis and blueberries - usually not at the same time! - but this recipe has to be one of the most delicious.
What You'll Need
3 eggs, beaten
1 cup of coconut oil
4 teaspoons of vanilla extract
2 1/4 cups of granulated sugar
2 cups of shredded zucchini
3 cups of flour
dash of salt
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1 tablespoon of cinnamon
1 pint of fresh blueberries
Preheat your oven to 350 degrees and grease two large loaf pans.
In a large bowl, combine the eggs, oil, vanilla, and sugar. Mix in the shredded zucchini.
Slowly mix in the flour, salt, baking powder, baking soda, and cinnamon until fully combined.
Gently fold in the blueberries.
Transfer the mixture to the baking sheets and bake for 50 minutes. Enjoy with melted butter!
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