Haskap berries, also known as honey berries, are small, nutrient-packed fruits that ripen in early summer, around late June in Edmonton. Their unique sweet-tart flavor pairs beautifully with the mild sweetness of zucchini, making this loaf a delightful way to combine two local harvests. Whether you’ve frozen your Haskaps from earlier in the season or are using fresh ones, their burst of flavor will elevate this loaf into a standout treat.
While their fresh season is short, they freeze beautifully, allowing you to enjoy their unique flavor long after the first frost.
This loaf combines the moist, tender texture of zucchini with the juicy pop of Haskap berries, creating a perfect balance of sweet and tart. Using frozen Haskaps is a great way to stretch your summer harvest into the cooler months. Whether you’re baking for your family or friends, this recipe is sure to impress with its vibrant colors and rich flavors.
So preheat your oven, grab that zucchini from your garden (or from a local farmer’s market), and let’s get baking!
Notes: You will most likely be using frozen Haskap berries, so thaw and drain them first. You’ll also want to line your 9×5 pan with parchment paper which makes your loaf easier to lift out.
Recipe Highlights:
- Seasonal and Local: Edmonton is abundant with both zucchini and Haskaps, making this recipe a perfect homage to our local harvests.
- Easy to Make: With just three simple steps, this loaf comes together quickly and is beginner-friendly.
- Preservation Tip: Frozen Haskaps berries work perfectly for this loaf, making it a great way to enjoy your early summer harvest well into zucchini season.
Ingredients
- 1/2 cup oil
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, beaten
- 1 tsp vanilla
- 1 1/2 cup flour
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cup grated zucchini
- 1 cup Haskap berries
Preparing the mixture
In three steps, you’re going to mix the wet ingredients, excluding the zucchini and Haskap berries, then mix together the dry ingredients and then stir in the berries and zucchini.
Step 1: In a large bowl, mix together well the oil, sugars, beaten eggs and vanilla.
Step 2: In another bowl, whisk together the dry ingredients
Step 3: Add flour mixture to sugar mixture. It will be thick. Stir in the grated zucchini until mixed well and then fold in 1 cup of berries.
Bake in a 9×5 pan for 50 to 60 minutes at 350 until a toothpick poked in the center comes out dry. Choose to pre-heat your oven or not. Be a rebel, make your own rules.
When cool, store it covered up to 3 days (ha, right), or frozen up to 3 months (or so).
If you’ve ever grown zucchini, you know how one or two plants can suddenly turn into a full-scale zucchini takeover. Gardeners know the drill—friends, neighbors, even distant relatives start hearing the familiar refrain: “Please, take a zucchini… or three!”
But instead of sneaking zucchinis onto your neighbor’s porch in the dead of night, why not put them to good use? This zucchini loaf is a tasty solution to your zucchini surplus, and trust us, no one will say no to a slice of this!
Read More: Learn more about these amazing berries.