Farmer's Market

    

     Every Saturday morning there is a farmer's market in downtown St. Cloud.  Darrell and I like to go there for fresh veggies and flowers.  Today we picked up some cucumbers for cucumber salsa and zucchini, so I could make some more zucchini bread.  My friend and co-worker, Ann, gave me one of her large garden zucchinis a couple of weeks ago that made 5 loaves of bread!!  I sent 4 of them to work for Darrell's co-workers.  I have a really good recipe for zucchini bread with mini chocolate chips, and I found a new recipe (from one of my favorite sites, allrecipes.com) that uses blueberries.  If you like blueberries, try this recipe. :0) We all really enjoyed it.

Blueberry Zucchini Bread

 Ingredients:

 3 eggs, lightly beaten

 1 cup vegetable oil

 3 teaspoons vanilla extract

 2 ¼ cups white sugar (I used 2 c. white and ¼ c. brown sugar.)

 2 cups shredded zucchini

 3 cups all-purpose flour

 1 teaspoon salt

 1 teaspoon baking powder

¼ teaspoon baking soda

 1 tablespoon ground cinnamon

 1 pint fresh blueberries (I didn’t use the whole pint, somewhere between ½ & ¾.)

 Directions:

1. Preheat oven to 350 degrees F.  Lightly grease 4 mini-loaf pans.  (I used 1 regular loaf pan and 2 mini pans.)

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. (I decreased the baking time quite a bit when I baked the mini-loaves.  I think it was 25 minutes or so, and then I baked the regular loaf around 45 minutes. )