Blueberry Zucchini Bread
Ingredients
- 1½ cups [230 g] packed grated and wrung-out zucchini, from about 1 large zucchini
- ½ cup [105 g] neutral oil, such as canola
- 2 large eggs
- ⅔ cup [130 g] granulated sugar
- 1 cup [130 g] all-purpose flour
- ⅔ cup [105 g] polenta or cornmeal
- ¾ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ¾ cup [115 g] blueberries (fresh or frozen), plus more for topping
- ½ cup [80 g] corn kernels, plus more for topping
- Optional: cream cheese frosting
Instructions
- Butter an 8 by 4 in [20 by 10 cm] loaf pan, line it with a parchment sling (see Note on page 257), and preheat the oven to 350°F [180°C].
- In a medium mixing bowl, whisk together the zucchini, oil, eggs, and sugar until completely incorporated.
- In another medium mixing bowl, sift together the flour, cornmeal, salt, baking powder, and baking soda.
- Pour the wet ingredients over the dry ingredients and fold together until there are only a couple of remaining dry flour streaks. Add the blueberries and corn and gently fold to combine. Do not overmix.
- Scoop the batter into the loaf pan, sprinkle a small handful of blueberries and corn over the batter to decorate the top, and bake for 60 minutes, until a toothpick inserted into the center comes out clean. Remove from the pan and cool on a rack for at least 45 minutes before slicing, or let cool for at least 90 minutes before icing (if using cream cheese frosting). If using cream cheese frosting, dollop over the top and swirl.
Find it online: https://cardamomandtea.com/47047/blueberry-zucchini-bread/