Description
A moist and flavorful quick bread combining sweet-tart huckleberries, zucchini, and warm spices. Perfect for using summer produce and creating a tender, crumbly treat with a satisfying textural contrast from walnuts.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated zucchini
2 eggs, lightly beaten
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup huckleberries
3/4 cup chopped walnuts (optional, toasted)
Instructions
Preheat oven to 350°F (175°C)
Grease and flour a 9×5-inch loaf pan or 8-inch square pan
In a large bowl, sift together flour, baking soda, salt, and cinnamon
In a separate bowl, mix melted butter, sugar, eggs, and vanilla extract
Add wet ingredients to dry ingredients; gently fold until just combined
Fold in huckleberries and walnuts
Pour batter into prepared pan
Bake 45-50 minutes until golden and a toothpick comes out clean
Cool in pan 10 minutes, then transfer to a wire rack
Serve sliced at room temperature or warm with honey
Notes
Huckleberries can be substituted with blueberries
Grease pan generously to prevent sticking
Toasted walnuts enhance flavor
Wrap tight for storage up to 3 days
- Prep Time: 15
- Cook Time: 50
- Category: Trend Recipes
- Method: Baking
- Cuisine: American