Blueberry Zucchini Bread Recipe

Prep Time: 15 Min  Cook Time: 50 Min  Ready In: 1 Hr 45 Min

Yield 4 mini-loaves

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2.In a large bowl, beat together the eggs, oil, 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.
3.Bake 50 minutes 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.

Nutritional Information
Amount Per Serving Calories: 461 | Total Fat: 19.9g | Cholesterol: 53mg

Whole Wheat Bread Recipe

Yield 1 - 1 1/2 pound loaf

Ingredients

1 1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 tablespoons instant powdered milk
1/3 cup honey
3 tablespoons margarine, softened
2 tablespoons white sugar
1 1/2 teaspoons salt
3 cups whole wheat flour
1/4 cup cornmeal
2 1/2 teaspoons active dry yeast

Directions

1.Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.

Nutritional Information

Amount Per Serving Calories: 178
Total Fat: 3.6g
Cholesterol: < 1mg