So, I have found this week to be particularly stressful with Ty being gone (for going on two months, only two weeks left though 😉 woot!), my dog babies being exceptionally difficult, and the regular house, job, and day-to-day things compounding into one big headache. Anyhow, I was somewhere in a daydream debating between drinking a bottle of wine or running off to Tahiti when I decided it might be better if, instead, I relieved my stress in a healthier, more cost effective way ((ha))! So I decided to cook. Cooking, at times, can be a chore.. mainly when I come home not knowing what to cook only to find an empty fridge and a hungry belly (sushi anyone?). However, generally speaking, cooking (and baking especially) is something I thoroughly enjoy, that I know I am good at, and that I have fun with. I found this recipe a few days ago and I have been thinking about making it ever since. So, on this particular day, I decided this recipe would be the solution to my stress. Now I would love to say that making it went perfect and I was in a better mood after, but the truth is when I opened the fridge I had no zucchini (crap!).. So, I heated up some left overs and drank that glass of wine (or two).

Getting to the good part, Ty is coming home for a short weekend so I made this bread today and it was ah-maz-ing! I know the whole zucchini and blueberry thing sounds weird, but YUM! My Mom would LOVE this, and I am guessing if you like zucchini bread and blueberry muffins you will also enjoy it. The recipe does call for some substitutions to lighten it up (splenda in place of part of the sugar, applesauce for part of the oil, and wheat flour in place of white) but you could make it using standard ingredients if you’d like. On a side note, I tried “unbleached white whole wheat flour” today which claims to have the good aspects of whole wheat flour with a texture more similar to white flour, and I must say I liked it! It wasn’t as heavy as wheat flour makes pastries and it tastes great; I found it at the grocery store and highly suggest it if you are trying to switch to healthier alternatives. Now on with the good stuff..

Blueberry Zucchini Bread
In case you’re still debating..

Blueberry Zucchini Bread

Blueberry Zucchini Bread   (Print Me) 

Yield: 1 loaf /3 mini loaves

1/4 cup olive oil
1/4 cup natural unsweetened applesauce
1/4 cup brown sugar
3/4 cup sugar/splenda (I use 1/2 c splenda, 1/4 c sugar)
1 large egg plus 1 egg white
2 tsp vanilla extract
1 1/4 cup shredded zucchini
1 1/2 cup unbleached white whole wheat flour (or all-purpose)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 cup fresh/frozen blueberries

Preheat oven to 350 degrees and spray one regular loaf pan (or 3 mini loaf pans) with non-stick cooking spray. In a large bowl, combine, applesauce, sugars, splenda, egg and vanilla then stir to combine. Stir in the zucchini to combine. In a separate bowl combine the flour, salt, baking powder, baking  soda, and cinnamon then fold into the wet ingredients until just barely combined. Lightly fold in the blueberries then pour into loaf pan(s). Place pans(s) in the center of the oven to bake until a toothpick inserted into center comes out clean, about 55-70 minutes for loaf pan and 30-40 minutes for miniature loaf pans. Let the bread cool in pans for 15 minutes then remove to let cool completely before slicing and serving.

Adapted from: Good Things Catered

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