Blueberry Zucchini Bread

Baking and Sarah usually don't mix, mostly because I despise measuring cups and following directions, both of which are pretty important when baking...so "they" say.  Frustration usually sets in as I watch my finished product fail!  Then I'll have the audacity to "wonder" why my dish didn't turn out?!?!?  Yes I know I'm setting myself up for failure!  So, today was no different then any other baking day (I did turn a corner and use measuring cups for most things) and didn't follow directions and to my surprise my baked goods turned out BETTER then I could have hoped for!  Today's success was Blueberry Zucchini Bread.  My mom and I have been playing with this recipe, and though I don't have it totally perfected, I'm extremely satisfied with the progress thus far. For the template recipe we used http://allrecipes.com/'s Blueberry Zucchini Bread.  Though we made some subtle changes (indicated in red).

Blueberry Zucchini Bread

• 3 eggs lightly beaten
• 1/2 cup vegetable oil
• 1/2 cut applesauce
• 3 teaspoons vanilla extract (I never measure this - I figure the more the better)
• 1 cup white sugar
• 2 cups shredded zucchini
• 1 1/2 cups all purpose flour
• 1 1/2 cups spelt flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

**Helpful Hint (I learned this one from my mom):  to get a lighter (less dense) zucchini bread, squeeze out all excess water from the zucchini (after measuring) before placing it in the batter.  This is especially easy if you pre-shred and freeze your zucchini, as once it's thawed it's extremely easy to squeeze out all liquid with a paper or tea towel.

I was utterly surprised by the amount of sweetness it presented!  Though, I still would like to get the sugar content down even further!  After doing some research I found that unsweetened fruit juice can be substituted for most or all white sugar in many quick bread recipes.  Next attempt will be the same recipe above expect no sugar, sub 1/2 cup orange juice and replace all flour with spelt.   I'm thinking the orange juice would be a nice compliment to the blueberries.    I hope to try this recipe again next week : )

Today, I also attempted a no knead rustic bread recipe.  I always get nervous when working with yeast - I've had A LOT of bread fail!...I tend to get really impatient when making bread and this does not bode well for success (not to mention the whole lack of measuring thing as well).  The no knead recipe was EASY!!!  Anyone could do this (even the failed bread making queen!)   See NY Times link for recipe. The recipe was adapted from the book, "Artisan Bread In Five Minutes A Day"  and I was so impressed with my success, I hope to borrow this book from the library to try out more of their recipes.  I am also looking forward to creating my own spin on them to make a healthier bread! 

This weekend I also was able to pre-cook my black beans for my quesadilla recipe.  I soaked them overnight Saturday and cooked them this morning.  They have been placed in 1/2 pint mason jars - I have one jar in the frig for this weeks meal and the rest are in the freezer for later use.

Looking forward to this weeks meals.  In Julia Child's words, "bon appetit"