Zucchini Blueberry Bread - Lighter Version

A light zucchini bread with blueberries. The vanilla and cinnamon/nutmeg really come through in this recipe.

• Ready In: 1 hr 5 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 3  eggs
• 1  cup unsweetened applesauce
• 4  teaspoons vanilla extract
• 2 1⁄4 cups sugar
• 2  cups zucchini, shredded
• 3  cups flour
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1  tablespoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1  pint blueberries

Directions

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