Recipe Corner: Blueberry Zucchini Bread

I love zucchini bread. It is so moist and delicious. It is not the most healthy snack, but there are ways to lower the calories. I’ll give you the original recipe, the one I make when company is coming, and in parentheses I’ll put my substitute. And don’t forget to contact me if you are interested in having your blog and your yummy recipe featured in a Fabulous Food Friday Post. Whether you bake it, sauté it, or just microwave it, send it in! Share your yummy food and you may find yourself with new visitors. Please email me directly if you are interested. (betweenthelines-kam@hotmail.com )


Ingredients

• 3 eggs, lightly beaten (3/4 c egg beaters)
• 1 cup vegetable oil (1/2 c oil and ½ cup applesauce)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (1 cup Splenda and 1 ¼ cup white sugar)
• 2 cups shredded zucchini
• 3 cups all-purpose flour (3 cups Whole wheat Flour)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon (2 TBS Cinnamon)
• 1 pint fresh blueberries

Directions


1. Preheat oven to 350 degrees F. 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.