Zucchini Blueberry Bread
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Zucchini Blueberry Bread calories by ingredient
Number of Servings: 24
Ingredients
-
3 eggs, lightly beaten
1/2 cup canola oil
1/2 cup applesauce, unsweetened
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions
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.