I hate winter! About this time every year, the grey skies and shivery weather start to get to me. Instead of venturing out, I prefer to stay indoors with a thick, soft blanket and a good book, with a bite of something yummy to enjoy while I read. I recently got a very pretty calendar that now brightens my kitchen, and the January recipe was perfect! So, the recipe I’m going to share today isn’t exactly from a book–it comes from a colorful “Farmer’s Market Calendar” filled with lovely watercolor paintings paired with mouth-watering recipes.
This calendar features the work of a local artist, Connie Pepper, whose blog can be found by clicking here. I love what she does–the artwork she created for her calendar lifts my mood each time I see it and brings a much-needed splash of color to my dismal January.
I’ll admit to feeling a tad guilty not sharing a recipe that was inspired by a favorite novel…so, here’s my connection! I’ve always loved The Witch of Blackbird Pond, and I seem to recall that the old woman, Hannah, makes little blueberry-studded corn cakes, which she shares with Kit, the main character. So maybe that’s my book-recipe connection! Okay, perhaps that’s a bit of a stretch. *insert sheepish grin*
Well, anyway, I recently tried making the blueberry zucchini bread featured in the Farmer’s Market Calendar, and it was delicious. I found it perfect for enjoying with a steaming cup of peppermint tea and a good read. I made a single large loaf instead of 4 small ones as described in the recipe. My photo doesn’t do it justice, but trust me, it tasted wonderful. Here’s the recipe below. I hope you enjoy it!
Blueberry Zucchini Bread
3 C. flour 3 eggs 1 C. fresh blueberries
1 tsp. salt 1 C. oil
1 tsp. baking powder 3 tsp. vanilla
¼ tsp. baking soda 2 ¼ C. sugar
1 Tbs. cinnamon 2 C. shredded zucchini
- Preheat oven to 350 degrees F. Lightly grease 4 mini loaf pans.
- In a large bowl, beat together eggs, oil, vanilla and sugar. Fold in the shredded zucchini.
- Combine flour, salt, baking powder, baking soda, and cinnamon. Add to the wet mixture.
- Gently fold in fresh blueberries. Transfer mixture to the four prepared mini-loaf pans.
- Bake 50 minutes in the preheated over, or until a knife inserted in the center of a loaf comes out clean.
- Cool 10 minutes in pans then turn out onto wire racks to cool completely.
*Here’s a printable version of the recipe: Blueberry Zucchini Bread