Three Loaves in One (Zucchini, Blueberry, and Cinnamon Bread)
- Number of Servings: 18
Ingredients
For the general batter:2 cups all purpose flour 3/4 cup sugar1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 egg2/3 cup orange juice2 tablespoons butter, meltedFOR ZUCCHINI BREAD1/3 cup shredded zucchini 1 teaspoon grated orange peel 1/4 tsp. gr. cinnamonFOR BLUEBERRY BREAD1/3 cup fresh or frozen blueberries2 teaspoons all purpose flour2 teaspoons of honey2 teaspoons orange juiceFOR CINNAMON BREAD4-1/2 teaspoons sour cream1 tablespoon sugar3/4 teaspoon gr. cinnamon1 tablespoon confectioners' sugar1/2 teaspoon 2% milk
Coat three 5-3/4in. x 2 in. loaf pans with nonstick cooking spray, set aside.
In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter; stir into dry ingredient just until moistened.
Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange peel and cinnamon. Pour into one prepared pan.
Transfer 3/4 batter to a second bowl. Toss blueberries with flour; fold into batter. Pour into second pan.
Combine honey and orange juice; set aside.
Stir sour cream into remaining batter; spoon half of the batter into third pan. Combine sugar and cinnamon; sprinkle over batter. Top with remaining batter; cut through with a knife to swirl.
Bake all three loaves at 325 degrees for 33 to 36 minutes or until a toothpick inserted near the center comes out clean.
Pour reserved honey mixture over warm blueberry bread. Cool loaves for 10 minutes before removing from pans to a wire rack.
Whisk confectioners' sugar and milk until smooth; drizzle over cooled cinnamon bread.
Yield: 3 mini loaves, 6 slices each.
Notes: If using frozen blueberries, do not thaw before adding to batter. Nutritional information gathered from taking all ingredients used in recipe and dividing by 18 slices (6 per loaf).
Number of Servings: 18
Recipe submitted by SparkPeople user TIMETOLOSEIT99.
In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter; stir into dry ingredient just until moistened.
Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange peel and cinnamon. Pour into one prepared pan.
Transfer 3/4 batter to a second bowl. Toss blueberries with flour; fold into batter. Pour into second pan.
Combine honey and orange juice; set aside.
Stir sour cream into remaining batter; spoon half of the batter into third pan. Combine sugar and cinnamon; sprinkle over batter. Top with remaining batter; cut through with a knife to swirl.
Bake all three loaves at 325 degrees for 33 to 36 minutes or until a toothpick inserted near the center comes out clean.
Pour reserved honey mixture over warm blueberry bread. Cool loaves for 10 minutes before removing from pans to a wire rack.
Whisk confectioners' sugar and milk until smooth; drizzle over cooled cinnamon bread.
Yield: 3 mini loaves, 6 slices each.
Notes: If using frozen blueberries, do not thaw before adding to batter. Nutritional information gathered from taking all ingredients used in recipe and dividing by 18 slices (6 per loaf).
Number of Servings: 18
Recipe submitted by SparkPeople user TIMETOLOSEIT99.
Nutritional Info Amount Per Serving
- Calories: 126.6
- Total Fat: 1.9 g
- Cholesterol: 16.7 mg
- Sodium: 117.1 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
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