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Brd: Blueberry Zucchini Bread

Source of Recipe

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Bak: Blueberry Zucchini Bread

Allrecipes.com
Recipe by: Laura Moody
2,000 reviews rate this recipe 4.5 of 5 stars.
12 servings (1 loaf)
Prep 15 min. - Bake 50 min. - Cool 20+ min.

"Blueberries and zucchini baked up into delicious little summertime bread loaves!" *Featured in Allrecipes Magazine

Ingredients:
2 eggs, lightly beaten
1/4 cup liquid egg substitute or 2 egg whites
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

1/12 of recipe equals: Calories: 461 (Calories from Fat: 179); Total Fat: 19.9g (Saturated Fat: 3.3g); Cholesterol: 28mg; Sodium: 137mg; Total Carbohydrates: 66.8g; Sugars: 40.9g; Dietary Fiber: 2g; Protein: 5.3g