Blueberry Zucchini Bread

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Nutrition Facts

Servings Per Recipe 4 loaves (8 slices each)

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• Amount Per Serving
• Calories 92
• Total Fat (g) 6
• Saturated Fat (g) 1
• Monounsaturated Fat (g) 3
• Polyunsaturated Fat (g) 2
• Cholesterol (mg) 20
• Sodium (mg) 77
• Carbohydrate (g) 9
• Total Sugar (g) 4
• Fiber (g) 1
• Protein (g) 1
• Vitamin C (DV%) 3
• Calcium (DV%) 2
• Iron (DV%) 2

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Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1  cup  all-purpose flour
• 1  cup  whole wheat pastry flour
• 1/4  cup  packed light brown sugar
• 1/4  cup  granulated sugar
• 1  tsp.  baking soda
• 1  tsp.  ground cinnamon
• 1/2  tsp.  coarse sea salt
• 1/2  tsp.  baking powder
• 3    eggs
• 3/4  cup  canola oil
• 1  tsp.  pure vanilla extract
• 2  cups  shredded zucchini
• 1  cup  blueberries
• 2  Tbs.  turbinado sugar (optional)

Directions

1. Preheat oven to 350 degree F. Lightly coat the bottoms of 4 5-inch loaf pans with cooking spray; set aside.

2. In a large bowl combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside. In a separate bowl combine eggs, oil, and vanilla and mix well. Add to flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.

3. Spoon batter into prepared pans and sprinkle with turbinado sugar, if desired. Bake about 40 minutes or until golden brown and a toothpick inserted in the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or cool completely before slicing.

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