A perfect recipe for the 4th of July weekend

Good morning!

Last weekend was green bean season at my house. I picked them, canned them, and of course cooked them. They are so delicious and tender now. They also seem to be blooming a lot. It seems like I have at least one vegetable that performs a little better each year. This year might just be the year of green beans. Last year it was probably tomatoes.

While I was gardening, I harvested a few cucumbers and a few cherry tomatoes, and my zucchini are small, but they will need my attention soon. I am sure that by next weekend, I will have at least two ready.

I like to slice them, put a little oil on a baking sheet, put them on the oil, sprinkle salt and parmesan cheese on top and bake them. I love the taste. To me, it’s like eating potato chips, you can’t just eat one or two.

This weekend will be filled with 4th of July festivities, family reunions, fireworks, and those warm summer evenings to just enjoy. It’s my favorite holiday and absolutely my favorite time of year. Even though July 4th falls on a Thursday this year, many of us will be celebrating over the weekend. My family will be hosting our “Hettinger” get-together on Saturday. It looks like I’ll be bringing green beans and zucchini bread. Did anyone guess that?

Which brings us to this week’s recipe. This one seems to be a perfect fit for the 4th of July, summer, and zucchini season. Blueberries remind me of that special time of year. So when I found this recipe for Blueberry Zucchini Bread, I had to try it, and it’s a hit any time of year. The blueberry in this sweet bread steals the show. Most people would never guess that it’s simply zucchini bread.

I keep grated zucchini and blueberries in the freezer in case I want to eat this bread in mid-January when the snow is flying, because it takes me back to those warm summer days with my family, celebrating each other and our freedom.

Blueberry Zucchini Bread

Ingredients

3 eggs, lightly beaten

1 cup vegetable oil (I use 1 cup applesauce)

3 teaspoons vanilla extract

2 ¼ cups sugar

2 cups grated zucchini

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 tablespoon ground cinnamon

2 cups fresh blueberries

Directions:

1. Preheat oven to 350 degrees, lightly grease 2 loaf pans or line with non-stick parchment paper

2. In a large bowl, beat together eggs, oil, vanilla and sugar.

3. Add the zucchini

4. In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon.

5. Beat in the flour mixture

6. Gently stir in the blueberries

7. Pour the mixture into the greased loaf pans.

8. Bake for 1 hour in the preheated oven or until a knife inserted in the center of a loaf comes out clean.

9. Leave to cool for 20 minutes in the molds.

Appreciate!