Stephen's Zucchini Blueberry or Raspberry Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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A relatively healthy zucchini bread recipe. These never last long in our house. Try with raspberries in August when the zucchini and raspberry plants are plentiful. Use egg beaters and splenda to reduce the calories further. -swb Ingredients:
3/4 cup eggbeaters |
1 cup applesauce |
3 teaspoons vanilla extract |
1/2 cup white sugar |
3/4 cup brown sugar |
2 cups shredded zucchini, squeeze out some water |
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 tablespoon ground cinnamon |
1 tsp nutmeg |
1 pint fresh blueberries |
Directions:
1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. 2. In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugars. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. 3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
4. Extreme Variation of a recipe found at
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