Blueberry Zucchini Bread

Now if this isn’t proof that healthy food CAN taste delicious, then I don’t know what is!

The blend of flavors in this bread is to die for! I practically puree the zucchini because every time I shred the zucchini in breads, my kids don’t like it.  So the option is yours, I personally like it better shredded. I use mini loaf pans but you can you a 9 x 11 loaf pan or muffin tins.  Hold your applause….this will not only make a great compliment to your morning cup of joe, but your kids will love it for dessert! And at 169 calories per slice, go ahead, enjoy it!!

Blueberry Zucchini Bread

Makes 12 servings

adapted from allrecipes.com

Ingredients:

• 1/4 cup canola oil
• 3/4 cup unsweetened applesauce
• 3 teaspoons vanilla extract
• 1/4 cup brown sugar (I use organic, fine)
• 1/2 cup white sugar (I use organic, fine)
• 2 cups shredded zucchini ( I pureed it in my Vita-Mix)
• 1 cup whole wheat flour
• 1 cup oat flour (you can just grind down your own oats if you don’t have oat flour)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh organic blueberries

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray 4 mini-loaf pans with non-stick baking spray.
• In a large bowl, beat together the applesauce, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
• Bake 60 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.

*Nutritional information calculated from www.caloriecount.com, may not be 100% accurate

** I updated the cooking time to 60 minutes due to the denseness of the bread (from the applesauce).  Make sure you do the toothpick test to make sure it’s cooked through!