ZUCCHINI BLUEBERRY BREAD - LIGHTER VERSION

facebook share image   twitter share image   pinterest share image   E-Mail share image



Zucchini Blueberry Bread - Lighter Version image

A light zucchini bread with blueberries. The vanilla and cinnamon/nutmeg really come through in this recipe.

Provided by CincinnatiKitchen

Categories     Breads

Time 1h5m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

3 eggs
1 cup unsweetened applesauce
4 teaspoons vanilla extract
2 1/4 cups sugar
2 cups zucchini, shredded
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 pint blueberries

Steps:

  • Preheat oven to 350.
  • Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
  • In a large bowl, beat eggs slightly.
  • Add applesauce, vanilla, and sugar.
  • Fold in zucchini.
  • Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
  • Gently fold in blueberries.
  • Pour mixture into pans.
  • Bake 50 minutes or until knife comes out clean.
  • Cool 20 minutes and then transfer to wire racks to finish cooling.

Nutrition Facts : Calories 154.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 135.8, Carbohydrate 34.4, Fiber 1.1, Sugar 21.3, Protein 2.6

There are no comments yet!