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Ingredients
| eggs: 3 |
| unsweetened applesauce: 1 cup |
| vanilla extract: 4 tsp |
| granulated sugar: 2 1/4 cups |
| zucchini squash (grated): 2 cups (shredded) |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| ground cinnamon: 1 Tbl |
| whole nutmeg: 1/2 tsp |
| blueberries: 1 pt |
Zucchini Blueberry Bread - Lighter Version
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
2 serving(s)
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- Preheat oven to 350.
- Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
- In a large bowl, beat eggs slightly.
- Add applesauce, vanilla, and sugar.
- Fold in zucchini.
- Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Gently fold in blueberries.
- Pour mixture into pans.
- Bake 50 minutes or until knife comes out clean.
- Cool 20 minutes and then transfer to wire racks to finish cooling.