Friday, September 9, 2011

Blueberry Crumb Cake (with Zucchini!)





It's harvest time and fresh fall vegetables and fruit abound!! So the question is: what the heck to do with all that ZUCCHINI!?  Here's a delicious and easy recipe that is our family favorite (and hides all that zucchini great, your kids will never even know they are eating a GREEN vegetable!!)



Ingredients: 
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf 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.



Use a BIG bowl to mix up all that yummy stuff. I always double the recipe which will yield 2 dozen muffins and 6 loaves of mini-bread!  Perfect to wrap in cellophane, tie with a bow and freeze for later...you never know when you need a little gift for a friend or when company may come by!



 Don't forget to wash AND dry those blueberries!   I 
also learned a little baking trick once to toss the 
blueberries (especially frozen ones) with a bit of flour, 
it will keep them from making your batter purple!!


Optional (but awesome addition!!): buttery crumb topping! I don't really have a recipe for this, but you could find one online if you like exact measurements.  I usually just toss a bit of flour, brown sugar, cinnamon, and frozen butter till the size of tiny peas and sprinkle on top.  It MAKES it!!  After all...MORE sugar?!  Who would complain! 


Dishes ready to roll!  Spraying the muffin liners (if you're using them) with a little cooking spray makes them pop out easier for kids later!  I also always line the bottom of mini or reg. pans with a piece of wax paper, otherwise the bread comes out in pieces...yikes!


What could smell better than the aroma of freshly baking bread and muffins filling the house?  It's even better to bake them on a chilly fall or rainy day!  The kids are usually waiting by the oven for them to come out and be eaten.


From our home to yours, with love...ENJOY!!

2 comments:

Zazzy Episodes said...

Looks delicious Tara, I miss baking! Marissa and I used to bake just about every weekend in the fall/winter months while the guys (hubby and son) would watch football. Now Marissa seems too busy with other activities and me with school, but once in a while we try to get in the kitchen and whip something up.

Tara Cole said...

I hope you and Marissa will get a chance to make this and enjoy some sweet Mother-Daughter time together too!