This blueberry zucchini bread is a perfect celebration of summers bounty and I am looking
forward to enjoying it for breakfasts for the rest of the week!
Blueberry Zucchini Bread
ingredients
- 1 1/2 cups zucchini (grated, squeezed and drained)
- 3/4 cup brown sugar
- 1/4 cup oil
- 1/2 cup vanilla yogurt
- 1 egg
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup blueberries
- 1/2 cup pecans (chopped)
directions
- Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
- Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.
- Mix the wet and dry ingredients.
- Mix in the blueberries and pecans.
- Pour the batter into a greased 9x5 inch loaf pan.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
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