Blueberry Zucchini Bread

So we now look at the calendar and realize that the past two months have been filled with a non-stop eating fest and our pants are a little on the tight side. It isn’t your fault poor-little-under-appreciated January, but for some reason a crazy person came up with this strange idea of “New Years Resolutions”. Most people set that crazy goal to lose that holiday weight, well I’m here to tell you that I am not that kind of person! So on that note, this recipe is super “healthy”. It involves this special ingredient called zucchini and can be considered a diet food;)


Blueberry Zucchini Bread

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/4 tsp baking soda

1 TBSP ground cinnamon

1/2 tsp ground nutmeg

3 eggs

1 cup canola oil

1 1/2 TBSP vanilla extract

2 1/4 cups sugar

2 cups shredded zucchini

1 pint fresh blueberries (or 2 pints, if you prefer super blueberry-ish)

Preheat oven to 350. Lightly grease 4 mini loaf pans. In a large bowl, mix all the dry ingredients.  In a separate mixing bowl, beat eggs, oil, sugar and vanilla. Stir in the flour mixture until well blended. Fold in zucchini and blueberries. Pour into prepared pans.

Note: if you peel your zucchini before shredding, there will be no “green” and no one will be the wiser, good way to trick the kiddos!

Crumb Topping

Mix together:

2/3 cup flour

1/2 cup brown sugar

1/2 cup sugar

1 tsp cinnamon

1 stick (1/2 cup) butter, softened

1/2 cup chopped nuts (optional)

Crumble this on top of your bread batter and bake for 45-50 minutes. Test it with a knife in the center, if it comes out clean. Remove from the oven and let cool.




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