Over the weekend, I enjoyed some family time, which meant eating a ton of yummy home cooked/baked goodness. One of the highlights was a loaf of  Zucchini Blueberry Bread that my mom made as an adaptation of a classic Zucchini Bread recipe from my paternal grandmother. She added whole wheat flour and blueberries, and reduced the amount of sugar and oil by half. It was moist and light and not at all greasy, which was a lovely improvement on the original. I love that she was brave enough to tweak this based on her baking knowledge and instincts...and that I learned that this style of baking, which is something I do all the time, clearly runs in the family.
 
Zucchini Bread
2 c all purpose flour
1 c sugar
1/4 t baking powder
2 tsp baking soda
3 t cinnamon
1 t salt
3 eggs, lightly beaten
1 c vegetable oil
2 c zucchini, grated and well drained
 
Zucchini Blueberry Bread
Adapted by my mom from my Grandmom Palanjian's recipe
 
1 c all purpose flour
1 c whole wheat flour
1/2 c sugar
1/4 t baking powder
2 tsp baking soda
3 t cinnamon
1 t salt
3 eggs, lightly beaten
1/2 c canola oil
1/2 c apple sauce
2 c zucchini, grated and well drained
2 c blueberries
 
1. Preheat the oven to 350F. Stir the dry ingredients together in a medium bowl and set aside.
2. Stir the wet ingredients together, then mix gradually into the dry, stirring to combine. Stir in the zucchini and bluberries.
3. Pour the batter into a lightly greased loaf pan and bake for an hour or until a cake tester inserted into the middle comes out clean. Let cool for 5 minutes in the pan, then remove from pan and let cool completely on a rack. Slice and serve (we like it for breakfast with cream cheese or butter).
 
[Image: Me; see more food highlights from my family weekend, including a killer Strawberry Shortcake here.]

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