1/2 C Applesauce
2/3 C Brown Sugar
3 C Shredded Zucchini
2 C All Purpose Flour
1 C Whole Wheat Flour
1/2 C Oil
3 Tsp Vanilla
1 C White Sugar
1 Tsp Salt
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Pint Blueberries
Preheat the oven to 325 Degrees.
Grease two 9×5 inch loaf pans with baking spray.
Lightly dust with flour (tap out excess)
Combine grated Zucchini, eggs, oil, applesauce, vanilla, & sugar
In another bowl combine dry ingredients (flour > nutmeg)
Toss blueberries with 2 tsp of the flour mixture (prevents them sinking)
Add flour mixture to zucchini mixture, stirring until just combined.
Fold in the blueberries
Pour the batter into pans and bake for 60 to 80 minutes, or until loaves are golden brown and a toothpick inserted into the center comes out clean.
Allow loaves to cool in the pan for 20 Minutes, then run a knife around the edges and turn them out onto a wire cooling rack. Let the bread cool completely before slicing it.