Excessive zucchini getting you down? Kids won't eat stuff with "green bits" showing? Here's a twist on the usual zucchini bread, and it's so good, you'll never go back. Trust me, I'm the Food Porn Lady.
As with most recipes, there are lots of alternatives. The recipe below is how I make it, with alternatives suggested with an *.
Blueberry Zucchini Bread
- 3 eggs
- 1/2 cup canola oil*
- 1/2 cup unsweetened applesauce*
- 1 cup sugar **
- 1 cup Splenda **
- 2-2 1/2 cups zucchini, peeled and grated
- 1 tsp vanilla
- 2 cups all-purpose flour***
- 1 cup whole wheat flour***
- 1-2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 cups blueberries
- * can substitute 1 cup of oil for oil and applesauce
- ** can substitute 2 cups sugar for sugar and Splenda
- *** can substitute 3 cups all purpose flour for the flour and whole wheat flour
- 1/4 butter
- 1/2 cup flour
- 1/2 cup oatmeal
- 1/4 cup brown sugar
- 1 tsp cinnamon
In small bowl, mix crumb topping ingredients to make crumbs. Set aside.
In larger bowl, beat eggs. Add oil/applesauce and sugar/Splenda, combine well. Stir in zucchini and vanilla. Add dry ingredients and combine. Fold in blueberries.
Divide batter between two 4x8 loaf pans (spray with cooking spray). Divide crumb topping between the two loaves. Bake at 325 for 60-70 minutes or until toothpick to center comes out clean. Cool on rack for 20 minutes, run knife along edges and turn out onto rack to finish cooling (this can be messy with the crumb topping, so I take a paper towel to catch the loaf as I am turning it upside-down).
This freezes very well! I just hauled out the last of the 2011 loaves for my book club and it was great. So great, in fact, that we just tore it apart with our fingers when we discovered we forgot to bring a knife on the boat that evening!