As a follow up to What happened to my garden, I am now getting fully developed zucchini. Not sure what changed as I went out of town and came home to a very large one my husband picked while I was gone.

Ever since our return we have had several growing at a time. Our weather has cooled off so that may have made a difference. You must try this Blueberry Zucchini Bread Recipe for it’s unique flavor combination. 

WHAT TO MAKE WITH ABUNDANCE OF ZUCCHINI

So now what do you do with the extras. You can only eat sauteed zucchini every so often. Here a combination I really have never thought to put together but I had a large zucchini from the market (this was before my trip) and we were getting ready to go out of town.

I googled Zucchini recipes and found one for Blueberry Zucchini bread. Also having a good supply of frozen blueberries I thought I would give it a try.

This You must try this Blueberry Zucchini Bread Recipe is a wonderful breakfast bread that tastes wonderful with a slather of cream cheese on top. I definitely think the addition of a crumb topping makes for a more decadent bread.

I really have not come across a bread that tastes like zucchini as many of the other flavors easily mask the vegetable. Having young kids anyway I can hide a vegetable into a food I am all over it.

HOW MANY LOAVES DOES THIS QUICK BREAD MAKE

The recipe makes 2 large loaves or 4 mini loaves, so I froze the one we were not eating. I was a little worried about the crumb topping after it was defrosted but it was still delicious.

HOW TO STORE ZUCCHINI QUICK BREAD

I would recommend storing it in the fridge to maintain its freshness.

For another healthy and kid friendly way to use up the abundance of summer squash try Triple Chocolate Zucchini Bread.

What you need to make Blueberry Zucchini Bread –Adapted from allrecipes.com

ZUCCHINI BATTER INGREDIENTS 

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Blueberry Zucchini Bread Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil  half oil  and half applesauce
• 3 teaspoons vanilla extract
• 1 3/4  cups white sugar
•  1/4 cup brown sugar
• 2-3 cups shredded zucchini
• 3 cups all-purpose flour or substitute 1 cup of whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/2 tsp of nutmeg
• 1 pint fresh blueberries
• Ingredients FOR THE Crumb topping
• 2/3 cup of flour
• 1/2 cup of brown sugar
• 1/2 cup of white sugar
• 1/2 cup chopped walnuts (optional)
• 1 stick of softened butter

Crumb Topping