Blueberry Zucchini Loaf
Recipe: #6027
July 27, 2012
Categories: Breads, Blueberry, Baby Shower, Brunch, Fathers Day, Game/Sports Day Mothers Day, Picnic, Potluck, Oven Bake, Zucchini, Quick Breads, Kid's Lunches, Flour, more
"The original recipe called for 1 cup of oil I've reduced the oil to 1/2 cup and use 1/2 cup applesauce, you can use 1 cup of oil but why would you want to when you can reduce the fat and still have the flavor and texture :) Makes two loaves (12 slices each loaf)."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (70.8 g)
- Calories 184.2
- Total Fat - 5.4 g
- Saturated Fat - 0.9 g
- Cholesterol - 26 mg
- Sodium - 166.1 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 0.9 g
- Sugars - 18 g
- Protein - 2.7 g
- Calcium - 13.5 mg
- Iron - 0.4 mg
- Vitamin C - 3.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sift together flour, baking powder, soda, salt, and spices.
Step 2
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Beat in oil, applesauce and vanilla until blended. Mix in zucchini and lemon or orange rind; using a spatula gently blend into the sifted ingredients, then mix in blueberries (don't overmix). Divide the batter into two greased 9 x 5 inch loaf pans.
Step 3
Bake in preheated oven at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
Tips
No special items needed.
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