Zucchini Blueberry Bread

Welcome to the first installment of 101 ways to use zucchini. For our first recipe, we'll be making blueberry zucchini bread, which is delicious and moist, and not even that bad for you. Yum!

Ingredients

- 3 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 teaspoons vanilla extract
- 1 cup white sugar
- 1 cup brown sugar

- 2 cups shredded zucchini (about 2 small or 1 large zucchini)

- 1 cup all-purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg

- 1 pint fresh blueberries

Directions

- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 regular-size loaf pans.

- In a large bowl, beat together the eggs, oil, applesauce, 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. Sprinkle the tops of the loaves with a bit of sugar, to give it a nice crust while it bakes.

- Bake about 1 hour 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.

Adapted from allrecipes.com, original recipe here.