Cook Share and Feast

 

Ingredients:

• 2 small eggs
• 1/2 cup cooking oil (canola, or vegetable oil)
• 1 1/2 teaspoons vanilla extract
• 1 cup castor sugar
• 1 cup shredded zucchini
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup fresh blueberries
• 1 tablespoon rolled oats

Method:

• Preheat oven to 350F.  Line a 9×5 baking loaf pan with parchment paper and lightly grease paper.  Set aside
• Shred zucchini.  Place a paper towel on a plate and spread the zucchini on the towel. Set aside
• Lightly beat the eggs
• Beat in oil, vanilla extract, and sugar
• Squeeze out the water from the shredded zucchini lightly and mix in the zucchini into egg mixture
• Sift flour, baking powder, baking soda, salt and cinnamon into a large bowl
• Slowly add the flour mixture into the zucchini-egg mixture
• Fold in blueberries.
• Transfer to prepared pan.
• Sprinkle rolled oats on the top and bake for about 50 minutes or until a tooth pick inserted in the middle comes out clean
• Let stand in pan for 10-15 minutes and transfer to a wire rack and cool completely

Source: adapted and modified lightly from http://www.allrecipes.com website