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Saturday, February 1, 2014

Blueberry Zucchini Bread


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.


Delicious warm with a little light cream cheese on top and maybe a little blueberry jam.  Yum! J



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