Blueberry zucchini bread
Blueberry Zucchini Bread
PREP: 15 minutes
COOK: 50 minutes
SERVINGS: 2 mini loaves
Ingredients.
1 cup white sugar
2/3 cup vegetable oil
1/3 cup apple sauce
3 large eggs, lightly beaten
2 tsp vanilla extract
2 cups zucchini, shredded
1 pint fresh blueberries
Zest from 1 lemon
3 cups flour (1/3 cup almond flour, 2/3 cups all purpose flour)
1 tbsp ground cinnamon
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
Instructions.
Preheat oven to 350 degrees F. Lightly grease 2 loaf pans.
In a large bowl, beat together wet ingredients (sugar, oil, eggs, and vanilla). Fold in zucchini. Beat in dry ingredients (flour, cinnamon, salt, baking powder and soda until just combined. Gently fold in blueberries (lighlty dust the blueberries in flour to prevent them from sinking to the bottom of the loaf pan). Pour batter into the prepared pans.
Bake for 50 minutes, or until a knife inserted in the center of the loaf comes out clean. Cool the bread for 20 minutes, then turn out onto a wire rack to cool completely.
Meal-prep notes.
The baked bread freezes well. Seal in a large ziploc bag in the freezer for up to 3 months.
Nutrition facts.
Blueberries are a great source of fiber as well as vitamin E, vitamin E, and vitamin C. Blueberries are also rich in antioxidants.
Zucchini is rich in beta-carotein. It also contains vitamin C, vitamin B6, folate, vitamin K, and copper.
Sources: Solid Starts
Adapted from.
Allrecipes: Blueberry Zucchini Bread (link)
