Blueberry Zucchini Bread With a Twist
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 3 eggs
- 118.29 ml vegetable oil
- 59.14 ml applesauce
- 177.44 ml Splenda Sugar Blend for Baking (white sugar)
- 354.88 ml brown sugar
- 4.92 ml baking powder
- 354.88 ml white flour
- 1.23 ml salt
- 14.78 ml cinnamon
- 9.85 ml vanilla
- 473.18 ml zucchini, shredded and strained
- 236.59 ml fresh blueberries
- 236.59 ml white chocolate, finely chopped or 236.59 ml white chocolate chips
- 2.46 ml butter (does NOT need to be softened)
directions
- Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water.
- In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed.
- Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again.
- Gently fold in Zucchini, Blueberries, and white Chocolate.
- Pour or spoon mixture into 2 4x6 GREASED loaf pans.
- Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf.
- Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.
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RECIPE SUBMITTED BY
I am a mother of two beautiful children. I recently left my job at a Prestigious Dental Office to become a "Full-time" Mother. It was the BEST decision I have ever made. It has given me more time to try out recipes, and come up with my own to make unique and tasty dinners and treats for my family.