Flashback Friday: Blueberry Zucchini Bread
This bread is so good, it’s explosive.
No, seriously, it is. I decided to whip up a loaf last week and after inserting a knife to see if it was done, it must have released a lot of steam and pressure because my loaf pan exploded! Yes, it really did. Everywhere. I’m lucky none of it hit me in the eyeballs. It was the scariest thing ever. You may think I am just being dramatic, but really, it totally freaked me out. I was just going about my day, taking a quick break from a Buffy marathon and BAM! I had been using that same loaf pan forever. My husband came running downstairs because he thought I dropped the pan, but nope. We had to spend a good 30 minutes cleaning up tiny pieces of shattered glass in every nook and cranny in our kitchen.
Generally, I don’t really like eating shattered glass so I started over and made a new loaf. In a metal loaf pan. One that would not explode.
This bread is full of moisture thanks to the freshly grated zucchini. If you have never tried baking with zucchini, you are missing out! I have been kind of obsessed with blueberries lately too and I just adore the tart and sweet flavor they add to this bread. I used a combo of whole wheat flour and all-purpose and cut down on using a ton of sugar so this is really a nice wholesome quick bread recipe that you can enjoy any time of the day!
Serving Size: 1 slice (out of 12)
Amount Per Serving: Calories: 194 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 51mg Sodium: 108mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 3g