Blueberry Zucchini Pumpkin Bread

Name: Blueberry Zucchini Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 20
Ingredients: 3 large Eggs; 1 Cup Pumpkin-Libby's 100% Pure Pumpkin; 3 tsp Vanilla Extract; 2 cups Granulated Sugar; 1/4 cup Brown Sugar; 2 cups Shredded Zucchini; 3 Cups Flour (I used Wheat); 1 tsp Salt; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1 Tbsp Cinnamon ground; 1 pint Fresh Blueberries (2 cups)

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 20

Ingredients

3 large Eggs1 Cup Pumpkin-Libby's 100% Pure Pumpkin3 tsp Vanilla Extract2 cups Granulated Sugar1/4 cup Brown Sugar2 cups Shredded Zucchini3 Cups Flour (I used Wheat)1 tsp Salt1 tsp Baking Powder1/2 tsp Baking Soda1 Tbsp Cinnamon, ground1 pint Fresh Blueberries (2 cups)

Directions

combine all ingredients, mix gently so you don't crush the berries, pour into prepared mini loaf pans and bake at 350 for about an hour, until a toothpick inserted into the center comes out clean. If you want the full fat recipe, reduce the baking soda to 1/4 tsp, omit pumpkin, add 1 cup oil. Add nuts if wanted, we did not for this recipe.

Serving Size: 1 mini loaf = 4 servings

Number of Servings: 20

Recipe submitted by SparkPeople user MRSSLEEPYWEASEL.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 183.4
Total Fat: 1.0 g
Cholesterol: 27.9 mg
Sodium: 186.3 mg
Total Carbs: 42.1 g
Dietary Fiber: 1.8 g
Protein: 3.3 g

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