Breakkie | Food

zucchini & berries breakfast bread

Monday mornings call for breakfast bread, I think. Breakfast bread filled with delicious blackberries, blueberries, and zucchini, alongside my largest mug of tea.

In last week’s newsletter {which you can sign up for in the column just to the right of this post!}, I spoke a little of this time of year bringing plans on plans on plans when the weekend rolls around. Catching up with friends, errands, and of course the start of holiday party season, can leave me so exhausted come Monday- and it’s only the start of my week!

What’s a girl to do but try to unwind while simultaneously preparing for the week ahead over a mouthwatering, slice of breakfast bread? If I’ve baked it over the weekend or during the week prior, my morning begins more relaxed knowing I’ve already got breakkie covered and waiting for me.

I’d like to point out of course, that while I’m calling it a breakfast bread, this loaf can be whipped up at any time of the day, for any time of the day.

Not only is it an easy breakkie option come Monday morning, but it’s great as an afternoon snack or evening treat. I also love having breads like this for when guests drop in or as a hostess gift when I’m dropping in on a friend.

Zucchini bread is so good because you’re getting some vegetables without having your bread taste as such- you just get this really light flavor that’s then enhanced with your berries. And speaking of, if blueberries and blackberries aren’t your thing or are not available where you are, swap them out for anything else that tickles your tastebuds {like bananas or pears!}.

Try this recipe out, and let your next morning taste all the sweeter.

Zucchini & Berries Breakfast Bread

3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla
1 tsp cinnamon
2 cups shredded zucchini
1 cup blueberries
1/2 cup blackberries
1 tsp salt
3 cups flour
1 tsp baking powder
1/2 tsp baking soda

In a large bowl, whisk your eggs, oil, and sugar.
Stir in your vanilla and zucchini.
In a separate bowl, combine your cinnamon, salt, flour, baking powder, and baking soda.
Next, slowly add your dry ingredients to your wet ingredients until completely incorporated and smooth. Lastly, stir in your berries.
Pour batter in a greased loaf pan, and bake at 375 degrees for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and allow the bread to cool for about 10 minutes. Serve warm with butter and blackberry jam!

PS. This bread makes great french toast!



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