At a time when zucchini and blueberries are abundant in many parts of the country, this is a healthy and easy recipe to create muffins or bread. Once baked, they can be frozen and defrosted the same day, once completely cool.
1/2 cup unsweetened applesauce
1/2 cup olive oil
1 1/2 cups packed brown sugar
2 cups zucchini – grated
1 cup very ripe bananas – crushed
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup blueberries – rinse well and dry with a paper towel
1/4 cup wheat germ
Preheat oven to 350 degrees
Spray 9″ bread pan with Pam Cooking Spray or use paper inserts in muffin tins.
In a large bowl, combine eggs, oil, sugar, zucchini, bananas, and vanilla.
Combine flour, whole wheat flour, baking powder, soda, salt, cinnamon, and wheat germ.
Add dry ingredients to wet and stir well.
Gently fold in blueberries.
Bake at 350 degrees one hour or until a toothpick inserted in the centre comes out clean.