Zucchi-Berry Bread
Ingredients
- 2 cup flour, whole wheat
- 1 cup flour, all-purpose
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 3 large egg
- 3/4 cup olive oil
- 1 tablespoon vanilla extract
- 3/4 cup sugar
- 2 medium zucchini
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees; prepare 4 mini loaf pans by spraying with cooking spray. Set aside. Whisk together flours, salt, baking powder, baking soda, and cinnamon in a large bowl.
- In a separate bowl, whisk together eggs, oil, vanilla and sugar. Pour wet ingredients into the dry and mix well.
- Shred zucchini and fold into batter; keep as much of the water from the zucchini as you can. Gently fold in the blueberries. Scoop into each of four baking dishes. Bake for 60 minutes or a knife inserted comes out clean.
- Cool in pans for 5 minutes, turn out onto a baking rack and allow to cool completely. If you use a regular size bread pan, this will make two loaves. Increase cooking time until bread is cooked through.
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Nutrition
Calories: 309kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 245mg | Fiber: 3g | Sugar: 15g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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