RECIPE OF THE WEEK: Blueberry Zucchini Bread

Summer's bounty knows no bounds. Home gardeners often discover many crops they can harvest during the waning days of summer, with tomatoes, blueberries, zucchini, and other squashes among the offerings.

It pays to have various ways to prepare these ingredients when a garden starts overflowing. Blueberry Zucchini Bread is a moist recipe that is both sweet and subtly tangy. This recipe, courtesy of Eating Well and Pam Lolley, can be an easy breakfast or a light dessert. It also happens to be vegetarian, nut- and soy-free. This recipe makes one loaf.

INGREDIENTS:

Baking spray with flour

1 cup shredded zucchini

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsalted butter (1 stick), melted

3 large eggs

1 Tablespoon lime juice

1 1/2 cups whole-wheat pastry flour, plus 1 tablespoon, divided

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries

DIRECTIONS: Preheat oven to 350 F. Coat an 8-by-4-inch loaf pan with baking spray. Place shredded zucchini on two layers of paper towels; top with two more paper towels and press gently to remove excess moisture. Whisk granulated sugar, brown sugar, melted butter, eggs, and lime juice in a large bowl. Stir in the zucchini. Whisk 1 1/2 cups flour, baking powder, baking soda, and salt in a medium bowl.

Add the flour mixture to the zucchini mixture; stir until well combined. Toss blueberries with the remaining 1 tablespoon flour; gently fold into the batter. Spoon the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool in the pan for 10 minutes. Run an offset spatula around the edges of the pan and carefully remove the bread to a wire rack to cool completely for about 1 hour.