Angela from The Passionista went to Myrtle Beach this week, and asked a few fellow bloggers to provide guest posts while she was away. I was flattered she asked me, and honored to help.
Read more about the blueberry deliciousness (my first tart) at The Passionista!
My mood from this evening was probably more accurately portrayed by the angry rain clouds in the background of these photos, taken at Paskorz Berry Farm last week. I know stressful situations are probably amplified by my moodiness. I blame my astrological sign.
Cary was sweet enough to take these for me. (He also let me steal these shots a few weeks ago.)
To cheer up my mood, I thought some crazy brights, like this yellow dress and sunflower shoes, could help me out. It helped, at least a little bit. I think all of the berries I ate while picking on this particular night helped, too. They're full of antioxidants, right?
In fact, some of the berries I picked from this night went into this blueberry zucchini bread I made.
And another fashion rule I'm learning: That stupid fashion rules are meant to be broken. OK, so primary colors aren't supposed to go together, but I think they work here. The textures of the yellow and denim are different enough. And it was cold. There.
And nothing goes better with a fun outfit post with funky accessories, amirite?
Have there been times when fashion has been therapeutic for you?
My friend Laura suggested putting blueberries in zucchini bread a few years ago, and I've sworn by it ever since. Now that I've been picking a ton of berries this summer for jam, I wanted to use blueberries for something besides the blueberry lavender jam that's been selling like crazy.
Blueberry Zucchini Bread
Recipe adapted from Mark's grandma
Ingredients:
• 2 cups zucchini, grated
• 3 cups flour
• 2 cups sugar
• 1 cup blueberries, set aside
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 1 cup oil
• 1 teaspoon salt
• 1 tablespoon vanilla
1 teaspoon baking soda
Directions:
Mix all dry ingredients, flour, sugar, cinnamon, baking powder, salt, and baking soda, and then slowly add wet ingredients, except for blueberries. Pour batter into two greased bread pans. Push berries into loaves at varying depths. This is the only way I can get the blueberries to not all sink to the bottom. Bake loaves at 325 degrees for about an hour, until brown and toothpick stuck in center of loaf comes out clean.
(FYI, the original recipe had a nuts or chocolate chip addition optional. I just switched those out for the blueberries.)
Usually we eat one loaf and freeze the other for later. Let me know if you try out the recipe!
