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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7 Responses to Zucchini Bread

  1. Brian says:

    From a nutrition point of view its about as perfect a meal as it gets. From a taste point of view, it is perfect! I look forward to it every morning!! and sometimes lunch and dinner…. haha.

  2. Bobby says:

    MMMMMMMMMMMMMmmmmmmmmmmmmm 🙂

  3. Will says:

    Dude, that sounds delicious. Heather Bergeron is scorning you for the wheat flour though, LOL.

    • Bobby says:

      “We eat paleo in the house” hahaha

      • Jim Noyce says:

        My main reason for this comment is to see if the picture I put on Gravatar shows up. If not, I’ll need help from Jaime or Bobby.

        But while I’m here:

        I have no clue what paleo is, but I’m sure it’s healthy if Bobby eats it.

        Shelley has made so much of that bread that we had to put new bearings in our oven fan. Really, we did.

        Oh – and I did grey at 46:42. DFL again.

  4. Your article impressed me enough to comment which is kind of odd for me. It’s just that I like your views and your ideas. This is great content which says a lot about your writing.

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