MULTI-GRAIN BLUEBERRY ZUCCHINI BREAD

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.

MULTI-GRAIN BLUEBERRY ZUCCHINI BREAD

     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 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 

I like to make my "breads" in the mini-loaf pans because I can freeze them and then get one out when we like, to eat.  I don't end up eating more than I really want/need to just to keep from throwing it out.  Plus, I can also enjoy more variety because I usually have several different recipes in the freezer.

 

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.