Blueberry Zucchini Loaf
Created by KatBritton on July 27, 2012
- Servings: 24
- Prep Time: 15m
- Cook Time: 50m
- Recipe #6027
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1/2 cup oil (vegetable oil)
- 1/2 cup applesauce (sweetened or unsweetened)
- 2 teaspoons vanilla extract
- 2 cups zucchini, grated
- 2 tablespoons lemon, zest (or 3-4 tablespoons orange zest)
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups blueberries, fresh (if you use frozen do not thaw and the loaf will have much longer baking time
How to Make
-
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.
Nutritional Facts
- 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