I love zucchini bread and I love blueberries so I was anxious to try this. I made it in a bundt pan and it took about 1 hour and 10 minutes to cook. It turned out beautifully. I followed many of the suggestions of other commenters to make it a little more healthy. I used half whole wheat and half white flour. I used 1/2 cup of greek yogurt and 1/2 cup of oil instead of a full cup of oil. I cut the cinnamon and vanilla back to 2 tsp each (3 tsp just seemed like it would be too much). I cut the sugar way back to 1 1/2 cups and it was plenty sweet with that. I also added the zest of one lemon, because I love the flavors of blueberry and lemon together. I used fresh blueberries and tossed them in about a tablespoon of flour before folding them in. They did not rise or sink, but stayed evenly mixed throughout the batter. Next time, I will add chopped pecans. I am sure this recipe would be wonderful as muffins.
Was this review helpful?
3 users found this review helpful
I love zucchini bread and I love blueberries so I was anxious to try this. I made it in a...