Zucchini are in season right now!! And, with a bountiful of them... we're enjoying a lot of zucchini :) This recipe is based off of my family zucchini bread recipe, and is so moist with both the applesauce and the zucchini. Hope you enjoy.
Blueberry Zucchini Bread - SnoWhite
2 C shredded zucchini, excess water drained (I used 1 large zucchini)
3 eggs (egg whites are fine)
1/4 C oil*
3/4 C applesauce*
1 1/2 C brown sugar
3 tsp. vanilla
3 C flour (2 C whole wheat, 1 C white)
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
(may also add 1 tsp. ginger, and 1 tsp. cloves)
1 C blueberries, fresh
*You can use any combo of applesauce and oil. I generally fill a 1 C measure with applesauce (almost to the top) and then top off the cup with oil.
In a large bowl, cream together oil, applesauce, eggs, sugar and vanilla.
Slowly add the dry ingredients to the wet ones and stir until combined.
Mix in zucchini.
Stir in the blueberries.
Pour zucchini bread into a greased bunt pan or 2 greased loaf pans.
Bake at 350 degrees for 40-50 minutes, or until a tooth pick inserted into the bread comes out clean. Bunt ban timing may need to be adjusted to be longer (mine took about 60-65 minutes).
Allow to cool in the bundt pan for about 15 minutes. Then, flip the bread out the pan and allow it to cool before sampling.
Enjoy for breakfast, a snack or as dessert (topped with a little whipping cream)!
This post is linked to Grocery Cart Challenge's Recipe Swap, Ingredient Spotlight