Blueberry Zucchini Bread

This is our favorite zucchini bread to make and eat at our house. With the abundance of zucchini from the garden we have adapted a recipe that we all love at the Chapman's house. This recipe is also perfect to freeze. The recipe makes 2 loaves or 5 mini loaves. I made one loaf to freeze and 1 to take to the beach to have for breakfast or a late night snack while watching the Olympics.

Blueberry Zucchini Bread

Ingredients:

3 Large Eggs

1 cup of Applesauce

3 tsp of Vanilla

2 cups of Sugar

2-2 1/2 cups of shredded Zucchini

3 cups of All-Purpose Flour

1 tsp Salt

1 tsp Baking Powder

1/2 tsp of Baking Soda

1 Tbs Cinnamon

1/2 tsp of Nutmeg (optional)

1-2 cups of Blueberries

1 Banana (optional)

Heat oven to 350 degrees. Spray 2 loaf pans or 5 mini pans. In a bowl, mix eggs, applesauce, vanilla, and sugar. Slowly add the shredded zucchini. Mix in flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir in blueberries. Optional: Add a smashed banana to the recipe. Pour the mixture into the 2 loaf pans or 5 mini pans. Bake 50 mins. - 1 hour (Mini pans may only take 45 mins.). Use a toothpick to make sure the center is done. I always let my pans cool on a wire rack for about 30 mins. and then I take them out of the pan to cool. If I am going to freeze the loaf then I will wrap in foil and then put in a labeled freezer safe bag for the freezer or I have bought $1 foil pans from the dollar store to cook and freeze the bread (see picture above). The metal pans are perfect to give to friends!

The recipe was adapted from a recipe we found on Pinterest:

 http://realmomkitchen.com/91/blueberry-zucchini-bread/

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