Saturday I decided to make some Multi-Grain Blueberry Zucchini Bread from my first harvested zucchini from my garden.
I was so excited when I saw it growing in my garden because I had not been aware it was even on the plant. Last year I tried growing zucchini but all the plants did was grow big leaves and then only male flowers. Finally the plants were attacked by these gold/black ladybugs and I finally pulled them up and threw the plants away. My friend Janice told me I couldn't plant any this year because they had given me too much stress, but I decided to try one more time. If my experiences from last year repeated themselves this year, I swore I would never try again. SO-O-O-O you can imagine my excitement when I raised the huge leaves and saw the zucchini. So far I have gotten two more and yesterday I saw two more forming. As big as the plants are I should be having zucchini "growing out my ears". But I won't get greedy!
Here is my recipe. I have tried to reduce the calories as much as I can. See notes below.
3 eggs, lightly beaten
1/2 cup canola oil
1/2 cup no-sugar-added applesauce
3 teaspoons vanilla extract
1 cup truvia Baking Blend
2 cups shredded zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint blueberries
Directions:
1. Preheat oven to 350 degrees F. Spray 4 mini-loaf pans with cooking spray.
2. In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar substitute. Fold in the zucchini.
3. Combine the 2 flours, salt, baking powder, baking soda, and cinnamon. Stir with a whisk to mix completely. Add to the liquid mixture and beat until blended.
4. Gently fold in the blueberries. Transfer to the four prepared mini-loaf pans.
5. Bake 50 minutes, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans on wire rack, then turn out to cool completely.
NOTES:
I hope you will try my recipe and let me know how yours turns out. Also if you customize it, let me know what you did so I can try it, too.
TIP ALERT!
I can't believe I almost forgot to pass on a great tip to you....in case you don't have one.
This is a picture of my peeler that I have had probably since I graduated from college and had my own apartment. I put it on the envelop to take this picture hoping the "age and condition" would show better. Not sure if it worked. Anyway, recently I was in the store and saw this Kitchen Aid peeler. I must admit that it was the red that attracted it to me more than anything, (I love a splash of red in a room) and decided to get it and try it out. OMG! It made peeling the zucchini so fast and easy. My old antique peeler would have taken twice as long because I would have had to stop at least once or twice to re-aline the blade. My hand would have been hurting because of the way I hold the handle for it to work. Needless to say, I hate throwing my old peeler away, but this pretty new red one has definitely become my favorite kitchen tool.
I was so excited when I saw it growing in my garden because I had not been aware it was even on the plant. Last year I tried growing zucchini but all the plants did was grow big leaves and then only male flowers. Finally the plants were attacked by these gold/black ladybugs and I finally pulled them up and threw the plants away. My friend Janice told me I couldn't plant any this year because they had given me too much stress, but I decided to try one more time. If my experiences from last year repeated themselves this year, I swore I would never try again. SO-O-O-O you can imagine my excitement when I raised the huge leaves and saw the zucchini. So far I have gotten two more and yesterday I saw two more forming. As big as the plants are I should be having zucchini "growing out my ears". But I won't get greedy!
Here is my recipe. I have tried to reduce the calories as much as I can. See notes below.
MULTI-GRAIN BLUEBERRY ZUCCHINI BREAD
1/2 cup canola oil
1/2 cup no-sugar-added applesauce
3 teaspoons vanilla extract
1 cup truvia Baking Blend
2 cups shredded zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint blueberries
Directions:
1. Preheat oven to 350 degrees F. Spray 4 mini-loaf pans with cooking spray.
2. In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar substitute. Fold in the zucchini.
3. Combine the 2 flours, salt, baking powder, baking soda, and cinnamon. Stir with a whisk to mix completely. Add to the liquid mixture and beat until blended.
4. Gently fold in the blueberries. Transfer to the four prepared mini-loaf pans.
5. Bake 50 minutes, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans on wire rack, then turn out to cool completely.
NOTES:
- I used 1 cup of the truvia Baking Blend instead of 2 cups of sugar. I am switching from using Splenda and Splenda Blend products for stevia products.
- I also used a 12 - oz package of frozen blueberries that I had. I didn't measure them as I slowly added them, but the package nutrition value chart said the package was about 2.5 cups. I have made them only using a cup of fresh blueberries. It tasted great just wasn't so full of blueberries.
- I also use whole wheat pastry flour instead of whole wheat flour. I like the texture better and taste
- I have also made the recipe but substituted 1 cup of mashed bananas for the blueberries and also by substituting 2 cups whole cranberries for the blueberries. I was very satisfied with both new versions
Doesn't that look delicious? Above in the pan. Below, out.
I hope you will try my recipe and let me know how yours turns out. Also if you customize it, let me know what you did so I can try it, too.
TIP ALERT!
I can't believe I almost forgot to pass on a great tip to you....in case you don't have one.
This is a picture of my peeler that I have had probably since I graduated from college and had my own apartment. I put it on the envelop to take this picture hoping the "age and condition" would show better. Not sure if it worked. Anyway, recently I was in the store and saw this Kitchen Aid peeler. I must admit that it was the red that attracted it to me more than anything, (I love a splash of red in a room) and decided to get it and try it out. OMG! It made peeling the zucchini so fast and easy. My old antique peeler would have taken twice as long because I would have had to stop at least once or twice to re-aline the blade. My hand would have been hurting because of the way I hold the handle for it to work. Needless to say, I hate throwing my old peeler away, but this pretty new red one has definitely become my favorite kitchen tool.
I printed this to try it.
ReplyDeleteGreat, Sue. Let me know how it turns out.
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