Blueberry Zucchini Bread

Many readers have told me they are looking for recipes with "hidden" veggies so when I saw this recipe in my "Parent's" magazine, I knew I had to try it. I was so excited to test this recipe on our whole family because anything with cinnamon and blueberries is right up our alley and the best part----zucchini is hidden inside.

For those of you who do NOT like zucchini please do not be discouraged by this recipe. The zucchini flavor is completely hidden and all you taste is the blueberry cinnamon goodness! Try it and I think you will love it!

Ingredients:

• 1 cup all purpose flour
• 1 cup whole-wheat pastry flour (I used regular whole wheat flour and it worked fine)
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp coarse sea salt
• 1/2 tsp baking powder
• 3 eggs
• 3/4 cup oil (olive oil can be used but it make change the flavor, I used vegetable oil even though I generally try to stay away from it, but on occasion its perfectly fine)
• 1 tsp vanilla
• 2 cups shredded zucchini
• 1 cup blueberries

Steps:

1. Preheat oven to 350 degrees.
2. Lightly coat the bottom of a mini loaf pan or one regular loaf pan with cooking spray and set aside.
3. In a large bowl, combine first 8 ingredients; set aside.
4. In a separate smaller bowl combine eggs, oil and vanilla; add to flour mixture and stir until combined.
5. Gently stir in zucchini and then blueberries.
6. Spoon batter in to prepared pan(s).
7. Bake at 350 degrees for 30-45 minutes for mini loaf pans, about an hour for a 9 inch loaf pan OR until golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool for 10 minutes before removing from pan (tip: loosen the bread by inserting a table knife around the edges).
9. Serve warm or cool completely and re-heat to serve.

Yeild: One loaf pan or eight mini loaves.

Timing: Provided you have introduced all these ingredients seperately AND know eggs are not an allergen, I would recommend this as early as 12 months (maybe as soon as 10 months if you have a good chewer).

Storage: Fresh for a few days or up to 3 months in the freezer.

Miscellaneous: I think the bread would have been a bit more moist if I had used the pastry wheat flour, but it still turned out great.

Difficulty: 2 our of 5; pretty easy stuff for the deliciousness that it produces!

Epicutie Rating: Yummy in the Tummy--see right side of page for descriptions.

I was totally not surprised that Little Joy was prepared to devour as much Blueberry Zucchini Bread as I would give her. The light sweetness and hint of cinnamon seemed to tickle her fancy---this was a big hit!

Ingredients

Recipe from my "Parents" magazine

Step 3: Combine first 8 ingredients (dry ingredients)

Step 5: All ingredients combined.

Step 6: Spoon batter into pan.

Cooling

Cooling

See that grin behind the bite?

MORE!

AND MORE!