Blueberry Zucchini Bread Adaptations - WonWins! Blog at - 306915


Blueberry Zucchini Bread adaptations 
Jul. 20, 2013 1:46 pm 
Blueberry Zucchini Bread
12 servings
3 eggs, lightly beaten
¼ cup vegetable oil
1 ¼ c applesauce unsweetened
3 t vanilla
½ t stevia
½ c honey
3 c shredded zucchini
1 ½ c flour
1 ½ c oat/ whole wheat flour
1 t salt
1½ t baking powder
½ t baking soda
2 T ground cinnamon
1 pint fresh blueberries

½ stick butter softened
1 T cinnamon
½ c brown sugar
½ c oatmeal
1 cup sliced almonds
24 servings

6 eggs, lightly beaten
½ c vegetable oil
2 ½ c applesauce unsweetened
6 t vanilla
1 t stevia extract (powder)
1 c honey (could use less)
6 c shredded zucchini
2 c flour
4 c oat/ whole wheat flour
2 t salt
3 t baking powder
1 t baking soda
4 T ground cinnamon
2 pint fresh blueberries (I used ½ frozen)
DOUBLE TOPPING (actually not needed)
1.     Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2       In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3       Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
NOTE REVIEWERS    2/3 cup flour, ½ cup brown sugar, ½ cup white sugar 1 tsp. cinnamon, ½ cup chopped walnuts and 1 stick softened butter-mix altogether with hand
to prevent your blueberries from sinking to the bottom of the pan, coat them in flour before adding. This will help them bind to the batter. Enjoy!
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About Me
My father was career military. Running our household kitchen began for me when I was 16 . . . the first year was a catastrophe but by the time I was 18 planning meals, grocery shopping . . . had it down. Got to be employed at Walt Disney World in 5 different jobs in 'foods' - great learning, worked with a few fine chefs.
My favorite things to cook
Baking - that can be made into 'art'
My favorite family cooking traditions
When fasting – breaking the fast with noodles made from scratch – rolled out – then incorporated into Fettuccini Alfredo When my oldest was a child in Columbus OH - serious art of Christmas cookies - decorated intensely – that grew into friends coming over to do Easter cookies, Halloween cookies Thanksgiving cookies – and so much fun. When my youngest was little I made some chocolate cupcakes with chocolate chips – he said no more birthday cakes he wanted the cupcakes. The second birthday chocolate cupcakes being pinched for time – I had the kids frost and decorate the cupcakes. It was such a hit – we did that for years.
My cooking triumphs
I had the patience to make croissants from scratch – ugh . . . generally what I do is work a recipe until the recipe works . . .today with the internet – oh – it is sooooooooooo great to find information and share experiences. I like to make something edible visually beautiful.
My cooking tragedies
In high school in Tampa FL my dad stationed at MacDill AFB trained Iranian Air Force officers. One day he called telling me we were hosting a party that weekend and prepare for it . . . panicking I called my grandmother in St. Louis . . . “Get an electric knife and buy a ham.” More than half the guests were Iranians . . . I learned their religion forbids ham. Half ate the ham and drank the beer!!
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