Zucchini Blackberry Bread
Wow, I had an amazing time at FloydFest this past weekend—tons of friends and lovely strangers dancing their hearts out to everything from old school bluegrass to the Punch Brothers to Matisyahu. The weather held out for us and it didn’t rain the entire time I was there (G got a little soaked on Friday afternoon)—seriously so much fun camping and drinking and wandering about the festival grounds. Oh, and the food wasn’t half bad either!
But today is SSFC and guess what I’m featuring! (That’s right—zucchini.) It’s growing out my ears, you guys, and I’m really hoping that I never get tired of it. Zucchini stir-fry with some eggplant, corn, and soy curls is on the menu tonight (with a jarred green curry sauce. I’m totally not above that, btw.) and I’ve got to wrassle up some more zucchini pasta or fritters or maybe zucchini falafel tomorrow (can I make a zucchini falafel…hmm…latkes at least). Next year I’m planting one zucchini plant. Maybe. We’ll see.
This zucchini, though, is on the sweeter side of life—zucchini bread. Can you believe that I’ve never made zucchini bread before? I made these patty pan muffins the other year, but no zukes were involved in the baking of those. So I figured, why not, let’s go with a retro recipe, but with a berry twist: Zucchini Blackberry Bread.
See, blackberries finally started popping up at market and I just couldn’t resist grabbing a half pint of some. They were so tiny and sweet and tart, I just couldn’t not take them home with me. But I didn’t want to just throw them in our green smoothies, I wanted to celebrate their berryness! After a coworker mentioned zucchini bread with blueberries, I knew that was where they wanted to end up. The sweet-tart pop in the middle of the warm, spice-laced zucchini bread takes such a classic recipe to another level. And I bet the recipe would be beyond fantastic with any other kind of berry you can get your mitts on! For now, I’m totally going back for another pre-dinner slice. (Don’t tell G!)
Zucchini Blackberry Bread
½ c almond milk
2 flax eggs
1 c Earth Balance, melted (or vegetable oil)
1 tbsp vanilla extract or paste
1 ¾ c sugar
¼ c molasses
2 c all-purpose flour
1 c buckwheat flour
1 ½ tsp baking soda
½ tsp baking powder
1 tsp salt
3 tbsp cinnamon
½ tsp nutmeg
¼ tsp cloves
3 c zucchini, shredded
½ pint blackberries
Preheat the oven to 350 Fahrenheit.
In a large mixing bowl, combine the flax eggs, melted Earth Balance, almond milk, vanilla, sugar, and molasses. Stir to mix well.
Add the flours, baking soda, baking powder, salt, and spices and stir to combine.
Stir in the shredded zucchini. Next add the blackberries and gently stir in.
Spray a 9×5 loaf pan with spray oil and pour the batter in.
Bake for 50 minutes – 1 hour and 15 minutes, until an inserted sharp knife or cake tester comes out clean. (The time really depends on how your oven works and how watery the zucchini is.)
Let cool for 15 minutes and then enjoy!
Makes 1 loaf