Zucchini Blueberry Bread Lighter Version Recipes

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
• Add the zucchini and stir to combine; set aside.
• To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
• Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
• Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

ZUCCHINI BLUEBERRY BREAD - LIGHTER VERSION

Steps:

• Preheat oven to 350.
• Grease 2 large loaf pans, or use mini loaf pans or muffin tins.
• In a large bowl, beat eggs slightly.
• Add applesauce, vanilla, and sugar.
• Fold in zucchini.
• Beat in flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
• Gently fold in blueberries.
• Pour mixture into pans.
• Bake 50 minutes or until knife comes out clean.
• Cool 20 minutes and then transfer to wire racks to finish cooling.

LIGHTER ZUCCHINI BANANA BREAD

Steps:

• Beat eggs.
• Add sugar, oil, applesauce and bananas.
• Mix well.
• Add vanilla.
• In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into wet mixture just until moistened.
• Add zucchini and nuts.
• Pour into 2 greased 9X5 inch loaf pans.
• Bake at 350 for 50 minutes or until toothpick inserted in center comes out clean.