As many of you might remember from previous blog posts – I used to belong to a *Secret Santa* type of blog swap called Secret Recipe Club (SRC) but the concept was disbanded a while back due to a number of reasons.
The great news is that they decided to re-install an annual event… so this year, I got to review the blog called Troyers Loving Life. And as I read the “about me” page, I was convinced that Kirstin was talking about me when she described herself and her favourite things (clean house without having to clean it; cooking; reading and her connection to God). She is mom to 2 daughters and has been married for 26 years (#marriagegoals as we will celebrate our 5th wedding anniversary this year!). I also got sucked into her home renovation posts from 2008…. probably because (kindred spirits again), we bought an apartment in 2017 and had it fully renovated before moving in… kitchen; bathrooms, walls being knocked down and new walls being built. An exciting and nerve wracking time all rolled into one!
I loved scrolling through her recipe list and drooling over different recipes like her Watermelon-Strawberry juice with Basil (but as watermelon isn’t in season, I had to veto this one); Cauliflower cheese bread which is Gluten Free and is earmarked for another day; but eventually decided that I wanted to recreate her Blueberry and Zucchini Bread recipe.
When I told HIM about this recipe, he was completely baffled … even until he took his first mouthful, he was still hesitant. But in the end, it received his stamp of approval along with mine and our 2,5year old toddler.
Would I make it again? Yes… I love how moist the bread is and although you see flecks of green, it is easy to forget that this has a vegetable in it!
One point to note is that in the Kirstin’s original recipe, she makes it into 2 loaves while I made 1 large loaf meaning that cooking time increased from 50min to 1hr20min.
Blueberry Courgette Bread
3 eggs (lightly beaten)
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups sugar
2 cups courgette (grated)
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 Tablespoon ground cinnamon
1 cup frozen blueberries
- In a large bowl, beat together eggs, oil, vanilla & sugar
- Fold in the courgette
- Beat in flour, salt, baking powder, bicarbonate of soda and cinnamon
- Fold in the blueberries
- Pour into a greased loaf tin
- Bake for 1hour 20min at 180C (or 15-20minutes if you are making into muffins)