Riverwalk Café’s Blueberry Zucchini Bread

What do you do when you want a career change? For Steven Ruddock, the answer was to just go for it. He bought the Riverwalk Café about four years ago, left his career as a lawyer, and is now fully committed to the world of food, drink and music. House-roasted coffee had always been a signature of this Nashua coffee house, and Ruddock took the crash course to continue that tradition. The vibe here is a perfect coffee house with local art, Edison bulbs and an eclectic mix of seating.

The limited food menu includes irresistible desserts, bagel and wrap sandwiches, and salads during breakfast and lunch hours. There are a few more dishes offered for dinner, including Korean BBQ ribs, samosas and potstickers — just enough to enjoy with a classic craft cocktail or local beer at the bar. At night, music is the driving force, and touring performers are scheduled every Thursday through Sunday, with Wednesday offering an open mic. Your waitress might even get up on stage. It’s all good here. The recipe for the café’s blueberry zucchini bread is below.

Blueberry Zucchini Bread

3 eggs
1 cup canola oil
2 1/4 cups granulated sugar
2 cups grated zucchini
3 cups flour
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 cups blueberries
Raw sugar for sprinkling

Beat the eggs until light and foamy. Add the sugar, oil, zucchini and vanilla, and mix lightly, but well. Combine the flour, salt, soda, baking powder and cinnamon, and add to the egg-zucchini mixture along with the blueberries. Stir until just blended and pour into two 9x5x3-inch greased loaf pans. Sprinkle a couple tablespoons of raw sugar crystals on top of each loaf. Bake in a preheated oven at 350°F for 60-70 minutes. Cool on a rack.