Save a Zucchini ...
... to try a new recipe from this final batch of participants in the Seville Farm Market's 2010 Zucchini Smackdown . Thanks to all who participated and shared their recipes. See you next year! Blueberry Zucchini Bread By Kris Perry 3 eggs, lightly beaten 1 cup vegetable oil 3 tsp. vanilla extract 2 1/4 cups white sugar 2 cups shredded zucchini 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking powder 1/4 tsp. baking soda 1 tbsp. ground cinnamon 1 pint fresh blueberries Preheat oven to 350 degrees. Lightly grease four mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Zucchini Bread By Bev Hewit 3 eggs 1 cup oil 2 tsp...