How’s that zucchini doing out in your garden? Growing as big as a gourd in the fall? Zucchini squash can get huge, as gardeners well know. But the best are those that are picked at a younger age, not too much bigger than a large yellow squash.
This is the time of year when zucchini is at its zenith, and many gardens produce so much, it’s hard to figure out what to do with all of it. Homeowners bereft of a garden where zucchini grows rampant are often gifted with a basket of zucchini from gardeners who have an abundance. The gift may be appreciated, unless multiple zucchini growers in the neighborhood descend upon the non- grower, giving little regard to what a cook can do with such an abundance.
That’s where new recipes come into play. We all know how good zucchini bread is. Even those who don’t like squash – and there are some in my family – will eat zucchini bread because its mild flavor is often disguised by the cinnamon and other ingredients. And the squash texture, disliked by some, is cleverly hidden as the bread is baked and the shredded squash disappears into the loaf.
This zucchini bread is the ultimate zucchini bread. Much like its cousin, banana bread, it’s made so much better with sour cream, making it not only rich in flavor, but oh so moist. And blueberries? Oh my – what an amazingly sweet taste they add with each bite, making each slice a taste of summer. Be careful not to overbake – you don’t want to dry it out. You’ll know it’s done when you test it with a toothpick and a few pieces of moist crumbs remain attached. And frozen blueberries are fine to use – just keep them frozen; do not thaw them out. You might also need to add a minute or two to the baking time if using frozen berries.
Blueberry Zucchini Bread