Blueberry Zucchini Bread

I found this while trying to figure out what to do with all the lovely zuchinnis given to me by a friend this summer.  I adjusted it to mine and my LO's diet so it would be lower carb than the original and still be acceptable to the other members of our family.  I had so much I made loaves for our neighbor,  whose teen daughter hates veggies, almost ate a whole loaf herself.  It also passed my 3 connoisseurs taste test.  Plus one hubby.  My oldest daughter(9yo) has asked  me to make this for her birthday cake this May. ;o}  I guess it can be made in a cake pan, muffin tin, mini loaf pans, 8x4" or 9x5" bread pans.  I used the 8x4" pans, but the recipe calls for the 4 mini loaf pans which I don't have.  I hope you give it a try.

Step 1: INGREDIENTS

The original ingredients recipe is in ().  They are not big changes, but important ones to me.

3 EGGS, lightly beaten
1/2 cup oil (1 cup) I used olive oil, but it is not in the picture
1/2 cup unsweetened applesauce (not in original recipe.  Used to make up for less oil)
3 tsp vanilla extract
1 cup white sugar (2 1/4 cups)
1 cup Stevia in the raw (not in original recipe) or use what sugar sub. you like.
2 cups shredded zucchini
3 cups all purpose flour (I used king arthur whole wheat white)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 TBS cinnamon
1 pint fresh blueberries

Step 2: DIRECTIONS

Preheat oven to 350 degrees F(175 degrees C).  Grease your choice of pans. 

In a lg bowl, beat together the eggs, oil vanilla, sugar and sugar sub,  and apple sauce.   Fold in the shredded zukes.  Beat in the flour, salt, baking powder, soda, and cinnamon.   Leave about a 1/3 cup of the flour mixture for the next step.

Step 3:

Put the blueberries in the saved flour and cover them with it.  Next, gently fold in the blueberries.

Step 4:

Fill the prepared loaf pans and if you would like to make a topping it includes:

1/2 cup flour
1/2 cup oatmeal,
1/4 cup packed brown sugar
1 TBS cinnamon
and enough butter to make it crumbly

mix and spread on top, pushing it into the batter in several places.  I chose to top only 2 of  'em.

Step 5: BAKING

Bake for 45 to 60 minutes depending on oven temp variations.  I baked these for 45 min. and they were not quite done,  so I put them in for another 10 mins.

Step 6: COOLING

Cool the loaves in the pans for 20 min.  That is, if you can wait that long.  I couldn't, pulled 'em out 5 min. early.

Step 7: DEVOURING!

The 3 connoisseurs plus 1 hubby almost devoured 2 loaves.   Oh and I helped!