Saturday, July 24, 2010

Zucchini Blueberry Breakfast Bread

This morning I woke up to a foggy mist of coolness. The perfect day for a cup of decaf herbal tea and some type of breakfast bread. My first thought was of the blueberries and zucchini I had purchased at the farmer's market. After checking out a few cookbooks and then the Internet I found this recipe on a blog called "Closet Cooking". Ingredients like whole wheat flour, pecans and vanilla yogurt, made this recipe feel just special.

The preparation was easy and the clean-up was not bad. The house smelled divine as this wonderful bread baked. After bread slightly cooled I cut the first piece and it was wonderful, moist and sweet and just downright delicious. The perfect way to start this summer week-end on the coast in the Pacific Northwest.

1 1/2 cups zucchini that's been grated and squeezed as dry as possible
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup vanilla yogurt (Nancy's works well)
1 egg beated
1 cup all purpose flour
3/4 cup whole wheat flour
1/2 baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup blue berries
1/2 cup chopped pecans
Mix the zucchini, sugar, oil, yogurt and egg together
Mix dry ingredients together
Mix zucchini mixture and dry ingredients, then mix in blue berries and pecans. Bake in a preheated oven 350 degrees 50 - 70 min until knife comes out clean.

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

1 comment:

  1. I'm excited to try this delicious recipe. Wish it was cold and rainy here in AZ. I love your blog!! Keep the recipes coming. L, Cotter78