Zucchini Bread

As promised, here is ‘Shelley’s famous Zucchini Bread’ recipe that Bobby & Brian have been raving about –

Blueberry Zucchini Bread

2-3 cups zucchini (chopped in food processor)
2 cups Splenda
1 cup “Just Whites” egg whites (or 4 eggs)
2 tsp vanilla
1 cup extra virgin olive oil
3 cups whole wheat flour
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1-2 cups blueberries (fresh or frozen, slightly thawed)

Mix together zucchini, Splenda, egg, vanilla and oil. Add flour, salt, baking powder, baking soda, and cinnamon and stir well. Fold in blueberries. Pour into large, greased bread pan. (Divide into 2 small bread pans for smaller loaves).  Bake at 325 degrees for 60-75 minutes.

Enjoy!!  Bobby & Brian both love this for breakfast warmed up with Almond Butter or Power PB.  It’s one of my favorites as well 🙂

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