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
1 large egg
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup sour cream (full fat)
1/3 cup canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don't wring out)
1 cup fresh blueberries, plus a few more for garnish
Heat oven to 350 degrees. Spray a 9- by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add egg, brown sugar, granulated sugar, sour cream, oil and vanilla; whisk to combine. Add 1 cup flour, baking powder, baking soda and salt; stir until just combined; don't overmix. Add the zucchini and stir to combine; set aside.
To a medium bowl, add the blueberries, 1/4 cup flour to help prevent berries from sinking to the bottom of the loaf while baking; toss to coat.
Add the blueberries and any flour remaining in the bowl to the large bowl with the batter, and stir until just combined; don't overmix.
Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Sprinkle the surface with a few blueberries for a visual pop of color.
Bake for 55 to 60 minutes or until the top is golden, the center is set and a toothpick inserted in the center either comes out clean or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate and oven variances. Bake until done; watch your bread. If the edges start browning before the center is set, tent the loaf pan with aluminum foil after about 40 minutes of baking.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Contact Anne Braly at abraly@timesfreepress.com or at annebraly.com.
Anne Braly