Huckleberry/Zucchini Bread

Recipe of the week!!

Recipe Courtesy of My Best Friend Vicky Gay
Makes 2 loaves

3 1/4 cups flour
2 cups sugar
1 cup vegetable oil
3 eggs
1 1/2 cup grated zucchini
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 tsp vanilla
1 cup chopped nuts
1 1/2 cup fresh or frozen huckleberries

Preheat oven to 325. Take out two loaf pans and grease lightly or spray with nonstick spray.

In a large bowl beat together eggs, oil, sugar, and vanilla until foamy. Stir in zucchini. Combine flour, soda, salt, cinnamon in a separate bowl, then stir into creamed mixture. Add nuts and huckleberries.

Bake until toothpick inserted in middle comes out clean, 60-70 minutes. If top of bread starts to get too brown during baking, place a loose tend of aluminum foil over top during last 15 or 20 minutes of baking time.

Cool on a wire rack, turn out of loaf pans, and slice. Serve warm or cool with softened butter and berry spread, jelly or jam, if desired