July 9, 2012

Blueberry Zucchini Quick Bread

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Summer is definitely here ~ all the heat records are unbelievable!  Hopefully the high temperatures won't have too much of a negative effect on produce ~ it looks so good right now!
I have made zucchini bread many times in the past, but this year I thought adding blueberries would make it sweeter (and maybe just a little more healthy)! 

Directions: Beat together 3 large eggs, 1/2 cup vegetable or canola oil, 1/2 cup applesauce, 3 teaspoons vanilla, and 1 1/2 cups of sugar.
Sift together 3 cups of flour, 1 teaspoon sea salt, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 tablespoon cinnamon.  Add to the egg mixture, and stir until blended.
Add 2 cups of shredded zucchini (1 medium zucchini) and 2 cups blueberries (one pint).  Mix well.
Add batter to 2 greased loaf pans (or 4 small loaf pans).

Bake at 350 degrees for an hour.

Eat one, and freeze the other!
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