Guess who got INNNNN-TERRRRR-NETTTTTTT!!!!
Yeah. I just sang that.
I might be a little excited.
You know what else gets me excited?
Specifically good food, like this blueberry zucchini bread.
I’m pretty easily entertained.
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla
- 2 cups white sugar
- 1/4 cup brown sugar
- 2 cups shredded zucchini
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1 pint blueberries
- 2/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (I like pecans)
- 1/2 cup butter, cold
- Beat eggs, oil, vanilla and sugars. Beat in flour and spices. Fold in zucchini and berries. Pour into greased loaf pans. Bake at 350 degrees for *1 hour for 2 large loaves - 50 minutes for 4 small loaves. Top with crumbly streusel topping for extra deliciousness.
- *I have now made this at extreme elevation changes and I'm here to tell you that effects the amount of time required to bake this bread. So it goes for at least an hour, but make sure to check with a toothpick just in case it needs to go longer! Like... WAY longer. Like 30 minutes longer or more. Trust me it was driving me a little crazy. Make sure to keep checking it.
The same applies to chocolate chips.
In case you were wondering.
Obviously, I mean look at that picture.
The more crumbly, the more delicious.
It’s basically a rule.
Also, you can totally sneak veggies to your kids via this bread.
Bread is the best vehicle for fruits and vegetables.
Disclaimer: I am not a nutritionist.