Thursday, August 27, 2015

Throwback Thursday: Berry Zucchini Bread

Yum
Time for a blast from the past.
Since there is still lots of zucchini being produced, I thought I would go back and share a really yummy zucchini bread filled not only with zucchini, but berries too!


Raspberries, blueberries and zucchinis are packed into this deliciously moist bread.





Adapted from I Am A Honeybee
Ingredients to make 2 loaves:
2 cups white flour
2 cups whole wheat flour
4 tsp baking powder
1 tsp salt
4 eggs
1 cup vegetable oil
1 1/3 cup sugar
1 cup milk
1/4 cup lemon juice
2 cup grated zucchini
1/2 cup raspberries
1/2 cup blueberries

Directions:
Preheat oven to 350 degrees.  Grease and flour 2 bread loaf pans.
Beat together eggs.  Add oil and sugar.  Blend until well incorporated.  Add milk and lemon juice, mixing well.
Stir in the zucchini.  Add the flours, baking powder and salt.
Fold in the raspberries and blueberries.
Bake at 350 degrees for 45-50 minutes.  Remove from oven and let cool for 5-7 minutes before removing from pans to a cooling wire rack.


Quite the afternoon snack or for breakfast!
Who knew baking with zucchini could be so fabulous!

Celebrate the little things that make life sweet,
Christine



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Zucchini Pizza Bites

4 Ingredient Stuffed Banana Peppers

Zucchini Bread Pudding