Blueberry Zucchini Bread
3 eggs, lightly beaten
1/2 cup vegetable oil (Coconut oil is a fabulous substitution)
1/2 cup applesauce (unsweetened)
1 TBSP vanilla extract
2 cups white sugar
2 cups shredded zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh (or frozen) blueberries
Mix together eggs, oil, applesauce, vanilla and sugar. Gently mix in the zucchini. Then beat in the flours, salt, baking powder, baking soda, and cinnamon. Then fold in the blueberries.
Pour into 2 greased breadpans. Bake at 350 for 50 minutes, or until toothpick inserted into middle comes out clean.
**This bread is very moist, so it should freezes beautifully!
**You can do whatever combination of white/wheat flour that you like. Next time, I’m going to do half and half.Here is the printable version. Because I love you. :)
This post is linked to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays At The Table, and Delicious Dishes.