Once or twice a year, a few of my girlfriends and I get together for a girls only weekend. We look forward to the getaway and use the time to relax and catch up. We change up the location each year, but it’s tradition for us to make most of the meals wherever we go. Cooking together is part of the fun and gives us more time to connect. Thankfully, my friends are pretty open to eating just about anything, and they give me free reign when it comes to meal planning! This year we went to Door County in early March and I was particularly excited about the brunch dishes that I added to our repertoire.
I wanted to make something for brunch that could be made ahead so that I wouldn’t be spending too much time in the kitchen each morning. I have a long standing affinity for quick breads (see my blog on my mom’s banana bread) because they’re easy to make, difficult to mess up, and very versatile, so I decided this was a great time to try a new one.
One of my favorite quick breads is zucchini bread because the zucchini helps contribute to a moist texture, while not imparting a strong flavor, which makes it work well with a variety of add-ins. Chocolate chips are one of my favorites, but the getaway with the girls seemed like the right time to experiment with something new. I opted for blueberries, and we all loved it! It’s the perfect breakfast (or snack) for a getaway like this because it can be warmed up or eaten room temperature, on its own, or with some butter and jam. This recipe in particular has a beautiful crust and I love the slight spice from the cinnamon. Try it out for your next brunch!
Blueberry Zucchini Bread
Makes one large loaf pan
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla bean paste
2 ¼ cup white sugar
2 cups shredded zucchini
3 cups all purpose flour
¼ tsp baking soda
1 tbs ground cinnamon
1 pint fresh blueberries
1. Preheat oven to 350. Lightly spray loaf pan with non-stick spray
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
3. Fold in the zucchini.
4. Stir in the flour, salt, baking soda, and cinnamon.
5. Gently fold in blueberries.
6. Scoop batter into loaf pan and smooth to even.
7. Bake for 60-70 minutes, until a knife comes out clean.
8. Cool in the pan for 20 minutes, and cool on a wire rack and enjoy!
If you’re wondering how to get the perfect shred on your zucchini, come check out the Rosle graters in The Chopping Block's retail stores! Lucky for you, if you buy 3 sharp items this month, you get 25% off. Now that’s a deal!
You can also pick up vanilla bean paste and a loaf pan to make this bread a reality. If you needed a reason to make your own loaf, Wednesday, April 25th is National Zucchini Bread Day – now that’s something to celebrate! Also, if you’re looking to improve your baking skills, check out: