Blueberry Zucchini Bread

Makes 2 loaves

(recipe adapted from The Complete Kitchen Garden, by Ellen Ecker Ogden)

• 3 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup plain yogurt
• 2 cups grated zucchini (about 3 medium zucchini)
• 1 tablespoon lemon zest
• 1 pint fresh blueberries

Preheat oven to 350F. Position rack in the center of the oven. Lightly butter and flour two loaf pans, tapping out the excess flour (I used cooking spray).

In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt.

In a large bowl, beat the sugar and butter on high speed with a hand mixer until smooth. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and beat in the vanilla and yogurt. Gradually add the flour mixture until combined.

With a wooden spoon, fold in the zucchini, lemon zest and blueberries and stir gently until ingredients are just blended. Pour into the floured pan and tap on the counter to even the batter.  Bake until toothpick inserted in the center of the loaf comes out clean, about 50 minutes to 1 hour. Cool in the pan on a wire rack for 10 minutes.