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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

Step 2: DIRECTIONS

Preheat oven to 350 degrees F(175 degrees C).  Grease your choice of pans. 

In a lg bowl, beat together the eggs, oil vanilla, sugar and sugar sub,  and apple sauce.   Fold in the shredded zukes.  Beat in the flour, salt, baking powder, soda, and cinnamon.   Leave about a 1/3 cup of the flour mixture for the next step.

Step 3:

Put the blueberries in the saved flour and cover them with it.  Next, gently fold in the blueberries.

Step 4:

Fill the prepared loaf pans and if you would like to make a topping it includes:

1/2 cup flour
1/2 cup oatmeal,
1/4 cup packed brown sugar
1 TBS cinnamon
and enough butter to make it crumbly

mix and spread on top, pushing it into the batter in several places.  I chose to top only 2 of  'em.

Step 5: BAKING

Bake for 45 to 60 minutes depending on oven temp variations.  I baked these for 45 min. and they were not quite done,  so I put them in for another 10 mins.

Step 6: COOLING

Cool the loaves in the pans for 20 min.  That is, if you can wait that long.  I couldn't, pulled 'em out 5 min. early.

Step 7: DEVOURING!

The 3 connoisseurs plus 1 hubby almost devoured 2 loaves.   Oh and I helped!
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!
It's in the oven now... If it's as delicious as it looks you'll be my favorite person ever.

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Bio: Mom of 3 and wife to 1.
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