Blueberry Zucchini Bread

I found this while trying to figure out what to do with all the lovely zuchinnis given to me by a friend this summer.  I adjusted it to mine and my LO's diet so it would be lower carb than the original and still be acceptable to the other members of our family.  I had so much I made loaves for our neighbor,  whose teen daughter hates veggies, almost ate a whole loaf herself.  It also passed my 3 connoisseurs taste test.  Plus one hubby.  My oldest daughter(9yo) has asked  me to make this for her birthday cake this May. ;o}  I guess it can be made in a cake pan, muffin tin, mini loaf pans, 8x4" or 9x5" bread pans.  I used the 8x4" pans, but the recipe calls for the 4 mini loaf pans which I don't have.  I hope you give it a try.

Step 1: INGREDIENTS

The original ingredients recipe is in ().  They are not big changes, but important ones to me.

3 EGGS, lightly beaten
1/2 cup oil (1 cup) I used olive oil, but it is not in the picture
1/2 cup unsweetened applesauce (not in original recipe.  Used to make up for less oil)
3 tsp vanilla extract
1 cup white sugar (2 1/4 cups)
1 cup Stevia in the raw (not in original recipe) or use what sugar sub. you like.
2 cups shredded zucchini
3 cups all purpose flour (I used king arthur whole wheat white)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 TBS cinnamon
1 pint fresh blueberries

Comments

[Renee!]

This is such an awesome bread! I never would have thought that zuccini and blueberries- vegetable/fruit combo- would taste so good. I used the alterations listed in the ingredients and also used egg substitute and half whole- wheat flour. They are great as muffins and mini- loaves, you just have to be careful because they bake a lot faster than the whole loaves. Maybe I'll try the topping next time, too. Thanks for the great recipe!

[WPSchlitz]

It's in the oven now... If it's as delicious as it looks you'll be my favorite person ever.