ZUCCHINI BLUEBERRY BREAD - LIGHTER VERSION
A light zucchini bread with blueberries. The vanilla and cinnamon/nutmeg really come through in this recipe.
Provided by CincinnatiKitchen
Categories Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 154.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 135.8, Carbohydrate 34.4, Fiber 1.1, Sugar 21.3, Protein 2.6
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