Brace yourself. The zucchini invasion is upon us. And it's only going to get worse.
At first, just a few short weeks ago, you were excited for the first squashes of the season - either in your garden, CSA, or at the market. But then you ate a couple. And another. Then a few more. Eventually the charm wore off. Now, they're slowly piling up on your counter, one by one. You realize that perhaps you shouldn't have planted twelve squash plants after all.
Now what do you do? Simple. Put zucchini in everything. But mostly, in things where you don't even realize it's there. And better, paired with other seasonal ingredients that can steal the focus.
Memories of your grandmother's zucchini bread will remind you that this is certainly not a revolutionary concept. I haven't come across a ton of recipes where blueberries were part of the mix (pun intended), though. What if you threw in some chocolate and a little thyme? Suddenly, it becomes more unique and you forget there was ever zucchini there to begin with.
Unless you are without a food processor and have to grate that zucchini by hand. In which case, it's really not that terrible. Three medium zucchini are generally enough for two loaves of bread and that's not too much effort. The processor just cuts the time down to a few seconds rather than 5 minutes.
The blueberries add a mouth popping burst of flavor while the thyme lends an earthiness that cuts the bread's sweetness. If including chocolate, go for dark. I go through these breads for breakfast in no time and I don't care for or benefit from too much sugar in the am. Add your own combination of nuts and seeds if you want.
Blueberry Thyme Zucchini Bread
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
zest of 1 lemon or lime
1/2 cup yogurt
1 teaspoon vanilla
1 small sprig thyme
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup blueberries
1/2 cup walnuts, chopped
Preheat your oven to 350F. Mix the zucchini, sugar, oil, yogurt, zest, vanilla and egg in a bowl. Remove the leaves from the sprig of thyme and add to the mixture.
Whisk together the flours, baking soda, baking powder, salt and cinnamon in a second bowl.
Combine the wet and dry ingredients. Gently stir in the blueberries and walnuts. Pour the batter into a greased 9x5 inch loaf pan. Bake in the preheated oven until a toothpick pushed into the center comes out clean, about 50-60 minutes.