BLUEBERRY WALNUT ZUCCHINI BREAD
Prep time: 
Cook time: 
Total time: 
Serves: 18 slices
 
Ingredients
  • 3 large eggs
  • ⅓ cup unsweetened applesauce
  • ½ cup melted butter or vegetable oil
  • 1 cup honey
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • 2¾ cup all purpose flour
  • ¼ cup ground flaxseed
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 2 cups fresh blueberries or drained canned unsweetened blueberries
  • ¾ cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees F. Coat two 9 x 5 inch glass bread pans with non-stick spray or light grease with vegetable oil to prevent sticking. Combine the eggs, butter or vegetable oil and vanilla in a large mixing bowl and beat well. Add honey to this mixture and beat until well combined. Next add the sugar and mix this into the ingredients. combine the flour, ground flaxseed, baking powder and baking soda into a separate bowl and stir together with a fork until well combined. slowly add the dry mixture to the wet mixture and stir together mixing just long enough until well combined. Combine blueberries with one tsp of flour in a small bowl stirring gently until coated well.
  2. Fold in zucchini first, next the nuts and lastly the blueberries. Pour batter into prepared pans. You can use a 8 x 8 inch cake pan in place of one of the bread pans if desired. Bake for approximately 40 minutes until a toothpick inserted into the center comes out without wet batter clinging to it. Cool bread on a rack.
Notes
the cholesterol and saturated fat content would be less if you substitute a vegetable oil such as canola, olive or corn oil as an example. If desired, you may use coconut oil. The cholesterol content of the recipe will be lower and the saturated fat content will be very similar to the amount in the recipe using butter. Persons on gluten free diets may substitute a gluten free flour or flours in place of the all purpose flour. Investigate how these flours may be substituted in place of all purpose flour and in what quantities before preparing this recipe.
This blog is not intended to provide medical advice. Please contact your personal health care professional to provide you with nutritional and medical advice.
It is best to bake the bread in a glass pan since the acidic nature of the blueberries may corrode the metal in a metal bread or cake pan. If you do have to use a metal pan, remove bread from pans immediately after cooling off your bread to help prevent this.
Nutrition Information
Serving size: 1/9 of loaf bread pan Calories: 226 Fat: 6 grams Saturated fat: 2 grams Trans fat: 0 grams Carbohydrates: 29 grams Sodium: 275 mg Fiber: 2 grams Protein: 4 grams Cholesterol: 38 mg
Recipe by Vintage Nutrition Kitchen at https://vintagenutritionkitchen.com/2016/09/20/blueberry-walnut-zucchini-bread/