Blueberry Zucchini Bread

I got this recipe from the Parents magazine (May 2011, p76). I couldn't find an online version so I'm typing it up. The article in the magazine also pointed out the healthy benefits of zucchini: vitamin C (to heal cuts and wounds), vitamin A (to strengthen the immune system, and Lutein and Zeaxanthin (for healthy eyes).

My little guy just ate it up, and my husband tried it and said it "wasn't bad". It should be noted that my husband is not a fan of breads in general.

Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse sea salt
1/2 tsp, baking powder
3 eggs
3/4 cup canola oil
1 tsp vanilla extract,
2 cups shredded zucchini
1 cup blueberries

Steps:
1. Preheat oven to 350. Lightly coat the bottom of 4 mini 5-inch loaf pans or one 9-inch loaf pan with cooking spray; set aside.

2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt, and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.

3. Spoon batter into prepared pan. Bake about 40 minutes for mini pans or about 1 hour for 9 inch pan or until golden brown and a toothpick comes out clean. (I also covered it with foil for baking) Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Each mini loaf makes 8 pieces, while the large loaf has 12. Freeze extra mini loaves for up to 3 months.

Nutrition per 2 mini slices: 185 calories; 3g protein; 11g fat (1g sat. fat); 19g carbs; 1g fiber; 30mg calcium; 1mg iron; 154mg sodium


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