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    You are in: Home / Recipes / Blueberry Zucchini Bread With a Twist Recipe
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    Blueberry Zucchini Bread With a Twist

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    MellyBelly's Note:

    My family and I love zucchini bread, my husband really enjoys it made with chocolate, but I am allergic. So, I decided to put a twist on my mothers Zucchini bread recipe and add fresh blueberries and white chocolate chunks.

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    Ingredients:

    Serves: 16

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water.
    2. 2
      In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed.
    3. 3
      Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again.
    4. 4
      Gently fold in Zucchini, Blueberries, and white Chocolate.
    5. 5
      Pour or spoon mixture into 2 4x6 GREASED loaf pans.
    6. 6
      Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf.
    7. 7
      Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Zucchini Bread With a Twist

    Serving Size: 1 (89 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 266.1
     
    Calories from Fat 103
    38%
    Total Fat 11.4 g
    17%
    Saturated Fat 3.3 g
    16%
    Cholesterol 41.4 mg
    13%
    Sodium 93.7 mg
    3%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 27.4 g
    109%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    Splenda Sugar Blend for Baking

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