Blueberry Zucchini Bread Lightened up!

(Scroll to the bottom of the page for just the recipe.)

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I have been AWOL for quite some time and I need to apologize for that. It has been a really hard season for my family and I’ve been in survival mode. There is a bright spot in all of the abundance of negatives, however. I have been on a journey to get myself back into good physical condition. I started a program in February through my local hospital called Health and Nutrition Training or HNT and have been working out three times per week. To date I have lost 52 pounds and gained a considerable amount of muscle mass so I am off to a great start. I won’t go into details about HNT, but I am happy to discuss it with anyone who wants details. I am now working on adjusting some of my favorite recipes. This one is a long-time favorite recipes that substitutes two ingredients. That substitution makes a 300 calorie per serving difference according to my calculations!

Do you know about monk fruit sweetener?  I had never heard of it until my cousin told me to try it.  It is an all-natural substance taken from a melon.  It is a zero-calorie, zero-carb sweetener that substitutes one-to-one in recipes.  I gave it a try and was super impressed with it.  No aftertaste and no change in the texture of the baked goods.  I’m still experimenting with it to make my own frozen yogurt from scratch–stay tuned!

I will give you both recipes at the end and let you decide for yourself!

The makings of the yummy!

Here are the stars of the show!

Add the berries and pour it into the pans.  I only had two small so I made one big.  You could make four small loaves.

The results will make your house smell amazing as a bonus!

Blueberry Zucchini Bread

Original Recipe

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. 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.  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.


 

Blueberry Zucchini Bread Lightened up

3 eggs, lightly beaten
1 cup unsweetened applesauce
3 teaspoons vanilla extract
2 1/2 cups granulated monk fruit sweetener
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, applesauce, vanilla, and sweetener. 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.  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.

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4 Comments Add yours

  1. Amy Borgmann says:

    Where did you buy the monk fruit sweetener at?

    1. Carol the Country Cook says:

      I bought it from Amazon. The link will take you to the brand I used. My understanding is that Walmart and some Kroger’s also sell it.

  2. Robin Roller says:

    Sounds yummy! May I ask what the calories per serving is foe the second recipe? Sorry if I missed that info! I’m a terrible baker but I’m inspired to try it! Thanks for sharing!

    1. Carol the Country Cook says:

      150 calories per 1/4 of a small loaf

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