We are in the process of trying to empty the freezer of last year’s produce that we had saved. Because we had so much wonderful summer squash last year, we have some frozen zucchini to use up. Usually, we shred the zucchini and freeze it in portions big enough for a couple of loaves of zucchini bread. But its spring! Traditional zucchini bread doesn’t really appeal to me in the spring time. Luckily, my friend posted this recipe to her Facebook page and it sounded so good, I just had to try it!
Blueberry Zucchini Bread
- 3 eggs, lightly beaten
- 1/2 cup applesauce and 1/2 cup oil (equal to 1 cup vegetable oil)
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2-3 cups shredded zucchini
- 3 cups all-purpose flour (I like 1/2 whole wheat, 1/2 white)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 pint fresh blueberries ( this is what the recipe calls for, but we really like our blueberries here and end up putting in 2 cups). If you can find the smaller ones (frozen or fresh) they tend to keep shape and not bleed as much.
1. Oven at 350 degrees F. Grease 3 mini-loaf pans.
2. Beat: eggs, applesauce, oil, vanilla, and sugar. Fold in the zucchini.
3. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries.
4. Transfer to pans. Bake 50 minutes.