August 16, 2008

Zucchini Blueberry Banana Bread

3 eggs, lightly beaten
1/2cup vegetable oil
1/2cup applesauce
3 teaspoons vanilla extract
2 cups white sugar
3cups shredded zucchini
2cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
2 small mashed ripe bananas

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. 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 20 minutes in pans, then turn out onto wire racks to cool completely.


I also made a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. It was AWESOME!!!! My kids loved it, my man loved it, his bro in law loved it, my mom loved it, and I'm waiting to see what Grammy thought. I made double batch, which made 10 mini loaves.. wow!:)

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