Lemony Blueberry Zucchini Loaf

This recipe has been floating around in my mother’s family for generations and has a special place in my heart and memories. I remember my Nana and mother making it often, in part because of the accessibility and abundance of blueberries and zucchinis in Maine. For as long as I can remember, my mother’s gardens have been the envy of friends and neighbors, and she’s even appeared on the local news showing off her labors of love. She tends to her vegetables meticulously and savors them all, except one: zucchini. Yet, she still takes great care to grow plenty, all for this loaf.

Despite my mother’s luke-warm feelings about zucchini, it’s undeniably a good source of vitamins A, K, and B6, as well as vitamin C, which has antioxidant and anti-inflammatory properties. Another bonus: it’s rich in the minerals potassium, manganese, and magnesium, which help with immune function. The loaf packs an even greater nutritional punch thanks to the blueberries, well-known as one of nature’s most potent cancer fighters. To top it off, the hint of lemon tingles the tongue and gives a boost to the blandness of the zucchini.

The loaf is hearty enough for breakfast and handy for snacking, too. Because it’s not too sweet, your friend or loved one will find that it’s mild enough if she’s queasy, and the ground ginger will soothe her churning stomach as well. I’ve found that it’s easy to get down when most food isn’t appealing. Of course, it’s a tasty treat when she has her appetite, too!

You’ll need:

  • 1 cup of blueberries
  • 2 cups of peeled, shredded zucchini
  • 3 eggs
  • ¾ cup of vegetable oil
  • 1 and ½ cups of sugar
  • 2 teaspoons of lemon extract
  • 2 and ½ cups of flour
  • 1 teaspoon of salt
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of ginger
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 cup of chopped walnuts (optional)
  • Crisco

1)  Heat oven to 350°.  Grease only the bottom of two glass loaf pans with Crisco.

2)  In one bowl, beat the eggs, then add vegetable oil, sugar, and lemon extract until well blended.

3)  In another bowl, sift the flour, salt, nutmeg, ginger, baking soda, and baking powder.

4)  Add the dry ingredients to the wet and mix until well-incorporated, then fold in the zucchini, then blueberries and walnuts.  Pour into the two loaf pans.

Bake for about 50 minutes or until a toothpick comes out clean.

Mushroom Lasagna
Curry Butternut Squash Soup
Tropical Quinoa Pudding Made with Green Tea
Very Berry Muffins