This delicious bread is great for breakfast or snack time for kids. I haven't found anyone who doesn't find this absolutely yummy...and a bonus that it's chocked full of zucchini and blueberries!
1 cup flour
1 cup whole-wheat flour
¼ cup packed light-brown sugar
¼ cup sugar
1 t baking soda
1 t cinnamon
½ t coarse sea salt or kosher salt
½ t baking powder
3 eggs
½ cup canola oil
¼ cup applesauce
1 t vanilla
2 cups shredded zucchini
1 cup blueberries
Preheat oven to 350 degrees. Lightly coat the bottom of 4 mini 5-inch loaf
pans or 1 9-inch (or 10-inch) pan with cooking spray; set aside.
In a large bowl, combine flours, sugars, baking soda,
cinnamon, salt, and baking powder; set aside.
In another bowl, mix eggs, oil, applesauce, and vanilla. Add to flour mixture and stir until
combined. Gently stir in zucchini and
then blueberries.
Spoon batter into prepared pans. Bake about 40 minutes for mini pans or about
1 hour (check at 50 mins) for the larger pan until a toothpick comes out
clean. Allow to cool in pan for 10
minutes before removing. Serve warm or
let cool completely before slicing.
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