Tuesday, July 7, 2009

Blueberry Zucchini Bread

3 eggs
1 cup apple sauce
3 teaspoons vanilla extract
1-1/2 cups sugar
1/2 cup brown sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups fresh blueberries

Preheat oven to 350 degrees

Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, apple sauce, vanilla, and sugars. 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 10 minutes in pans, then turn out onto wire racks to cool completely.