Zucchini Blueberry Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 eggs, lightly beaten1/2 cup canola oil1/2 cup applesauce, unsweetened3 teaspoons vanilla extract2 1/4 cups white sugar2 cups shredded zucchini3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1 tablespoon ground cinnamon1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Serving Size: Makes 24 slices, 6 per loaf
Number of Servings: 24
Recipe submitted by SparkPeople user RACHELLYNCH2002.
In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Serving Size: Makes 24 slices, 6 per loaf
Number of Servings: 24
Recipe submitted by SparkPeople user RACHELLYNCH2002.
Nutritional Info Amount Per Serving
- Calories: 177.3
- Total Fat: 5.2 g
- Cholesterol: 23.1 mg
- Sodium: 140.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
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