January 20, 2011

Blueberry Zucchini Bread

3 eggs, beaten
1/2 cup canola oil
1/2 cup applesauce
1 tablespoon vanilla extract
1 1/2 cups sugar
2 1/2 cups shredded zucchini (about 2 larger)
1 1/2 cups whole wheat flour
1 1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups blueberries

Preheat oven to 350*F. Grease 2 loaf pans (Baker's Joy spray works great if you haven't tried this before). In a large bowl, combine the eggs, oil, applesauce, vanilla, sugar and zucchini. In a separate bowl combine the flours, salt, baking powder, baking soda, and cinnamon. Mix the two bowls together. Gently fold in the blueberries.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before turning them out.

DH said this tastes like blueberry muffins in a loaf form. So even those who aren't fans of zucchini should love this!


Lisa Collins said...

This sounds yummy! Do you know if I could bake this in a mini muffin pan? If so, do you know how long I could bake them?

LaurenH said...
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LaurenH said...

I just made muffins using this recipe. I did regular sized muffins however, not mini. I baked them at 350 for about 12 minutes. They didn't rise like muffins normally would (perhaps it's the whole wheat flour? I've never used it before) So next time I make them I would fill the cups up more than half way. They seemed to turn out just fine though! I am waiting for them to cool as we speak! Thanks for a great, healthy recipe my whole family can enjoy!