Blueberry Zucchini Flower Loaf Bread...

It's summer and it's blueberry season! Though blueberries are a rare find here, I did get some at the farmer's market this week and couldn't resist the combination of blueberries and zucchini flowers. So, here's my take on blueberry muffins, making them into mini-loaves instead!

2 eggs

1 1/2 cups skim milk

4 cups flour (white or whole wheat)

2/3 cup sugar

6 tsp baking powder

2 tsp salt

3 cups blueberries

1 cup zucchini flowers, chopped

Preheat oven to 350 (if baking with stone, as I did, don't preheat). In large bowl, beat eggs, then stir in milk and oil. Add remaining ingredients and stir until flour is moist. The batter will be slightly lumpy. Fill greased mini-loaf pans to about 3/4 full. Bake for 35-45 minutes, or until golden brown. Makes 4 mini-loaves. Enjoy!!
(PS - For those who are wondering, the zucchini flowers do not really add any taste, they are more for show.)