National Blueberry Month

The market has been feeling very fruity lately.  We've had cherries, strawberries, and raspberries, and now are pleased to announce it is finally blueberry season at City Greens! It just so happens that July is National Blueberry Month!  To celebrate, here's a favorite way to use these tiny blue treasures along with a few other in-season City Greens Market items:

Blueberry Zucchini Bread

Ingredients

• 3 eggs, lightly beaten (available at City Greens)
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini (available at City Greens)
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour (available at City Greens)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Preparation 

1. Preheat oven to 350 degrees F.  Lightly grease 4 mini-loaf pans (or one big loaf pan - this will extend baking time).
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 (this will be longer with a bigger loaf pan)  Cool 20 minutes in pans, then turn out onto wire racks to cool completely. 
4. ENJOY! 

Recipe adapted from AllRecipes.com

Image courtesy of AllRecipesMedia