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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 106.9
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 142.1 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Blueberry Zucchini Bread calories by ingredient
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Blueberry Zucchini Bread

Submitted by: LAUREY21


Number of Servings: 28

Ingredients

    2 cups coarsely shredded zucchini
    1 cup whole wheat flour
    2 cups all purpose flour
    1 1/4 cup sugar (if you use sweetened applesauce than this is a good amount, if you use unsweetened applesauce you're going to have to up the sugar)
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/4 teaspoon baking powder
    1 cup applesauce (preferably sweetened cinnamin, like Musselmin's light)
    1/2 Cup egg substitue
    3 tablespoons vegtable oil
    1 tablespoon vanilla extract
    3/4 cup of blueberries, or peaches, or chocolate chips, whatever you prefer, this recepie is calculated with blueberries
    vegetable cooking spray

Directions

preheat oven to 350

Shred 2 cups of zucchini. Place zucchini on several layers of paper towels, and cover with additional paper towel. let stand 5 minutes, pressing down occasionally. Set aside

Combine flower and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitue, oil, and vanilla; add to dry ingredients stirring just until dry ingredients are moistened. Add whatever extra's you like (blueberries, nuts, peaches, apples, chocolate chips etc.).

divide batter evenly between 2 (7 1/2 x 3-inch OR 8 by 4) loaf pans coated with cooking spray. Bake at 350 for between 50 minutes and 1 hour and 15 minutes, basically until a wooden pick inserted in center comes out clean and top is nice and golden brown. Let cool in pans for 10 minutes on wire rack; remove from pans and let cool completely on wire rack.

Serving Size: two loaves 14 pieces each

Number of Servings: 28

Recipe submitted by SparkPeople user LAUREY21.






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