Blueberry Zucchini Pumpkin Bread

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

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


Introduction

Adapted from a recipe found on allrecipes.com, eliminated the oil, made it very yummy! Adapted from a recipe found on allrecipes.com, eliminated the oil, made it very yummy!
Number of Servings: 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)

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.