As requested, here is the recipe for my mom’s blueberry zucchini bread. After looking at the ingredients, I knew this one was going to pack a calorie punch because of all the sugar – around 260 calories and 32 grams of sugar per slice using the recipe calculator on http://www.sparkrecipes.com! I decided I would prepare the original for my bible study group on Wednesday and try my hand at a lower calorie version just for fun.
Mom’s Blueberry Zucchini Bread (the original recipe)
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
1/4 tsp nutmeg
2 cups grated zucchini
1 cup nonfat plain yogurt
1 3/4 cup sugar
1.5 tsp vanilla extract
1 cup frozen blueberries
Preheat oven to 325 degrees. Grease 9×5 pan and dust with flour. Grate zucchini (I used a food processor):
Combine flour, salt, baking powder, baking soda, and spices in one bowl; combine zucchini, eggs, yogurt, vanilla, and sugar in another. Toss blueberries with 2 tsp flour. Add flour to zucchini mixture, stirring until just combined. Fold in blueberries.
Bake 60-90 minutes or until loaf is golden brown and toothpick inserted into center is clean. Cool for 20 minutes before slicing.
On a pretty platter:
Number of Servings: 12
Nutrition Stats: ~260 calories, 1 g fat, 57 g carbohydrate, 32 g sugar, 3 g fiber, 6 g protein
Lightened Up Blueberry Zucchini Muffins
Same directions as the original, except I decreased the sugar to 1 cup and replaced the 2 whole eggs with 4 egg whites. I also used a muffin tin since the loaf pan was in use and muffins = automatic portion control. These cooked in about 45 minutes instead of 1 hour.
Nutrition Stats (per muffin): ~200 calories, 44 g carbohydrate, 20 g sugar, 3 g fiber, 7 g protein
I could tell these weren’t as sweet, but they were still really good! I froze them after they cooled so I don’t feel obligated to eat them all within a week.