Zucchini Blueberry Bread - Lighter Version Recipe

Name: Zucchini Blueberry Bread - Lighter Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

961

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, 1 cup unsweetened applesauce, 4 teaspoons vanilla extract, 2 1/4 cups sugar, and more.

Yes, Zucchini Blueberry Bread - Lighter Version falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Blueberry Bread - Lighter Version

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