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 - Snow White
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.
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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.
