Frankenloaf!

Ever since I was a little girl, zucchini bread was by far my favourite way to eat my vegetables. Now that I'm on my own, it's still frequently being baked, but with new additions to the recipe each time. Most recently, there were so many new additions and alterations to the recipe that I could only call it Frankenloaf. Luckily, this monster of a zucchini loaf turned out to be much more lovable than Dr. Frankenstein's own creation. It was so lovable, in fact, that I thought I would share it with all of you. Enjoy!

What I used:

3 cups Speerville all-purpose unbleached flour
2 cups Noggin's Corner Farm zucchini (grated)
2 cups Millen's Farm frozen blueberries
1 cup multipurpose applesauce (see Sunday June 5th post)
3 eggs
1/2 cup Linda's Corner maple sugar
1/2 cup Cosman and Whidden Pure Nova Scotia honey
3 tablespoons Linda's Corner maple syrup
2 tablespoons homemade vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
Pinch salt

How I made it:
Preheat oven to 325 F and grease a bread pan. In a bowl, combine all dry ingredients, including the maple sugar. In a separate bowl, stir together eggs, applesauce, honey, maple syrup and vanilla extract. Pour the liquid mix into the dry mix, stirring slowly. Stir in the zucchini and blueberries, and try not to om nom all the dough. At this point, the mixture should still be fairly liquid, so that the loaf stays moist after baking. Bake for 40-60 minutes, or until your toothpick test comes clean. Let cool for 10 minutes after baking, then remove from pan and serve warm, with applesauce, jam or butter on top. Om nom nom.