Blueberry Zucchini Bread - a healthier way

Recipe for Blueberry Zucchini Bread

Original recipe from Ruth Vontz, thanks Ruth!

3 eggs, lightly beaten

1/2 cup oil

1/2 cup applesauce

3 teaspoons vanilla

2 cups sugar (or, 1 cup organic maple sugar and 1 cup honey)

2 cups shredded zucchini (fresh or use the zucchini from your freezer, drain well)

3 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1 TBSP cinnamon

2 cups blueberries (fresh or frozen)

1 cup crushed nuts (I use walnuts, pecans or almonds, whatever I have on hand a the time)

Method:

In a bowl, combine the egg, oil, applsauce, vanilla, sugar

Fold in the zucchini

In a second bowl, combine the flour, salt, baking soda and powder

cinnamon and nuts

Combine bowls, mix well.

Fold in blueberries

Batter will be thick.

For 1 loaf, Bake 350 degrees for 55 minutes, test middle for doneness.

For 8 miniloaves, Bake 350 degrees for 50 minutes, test for doneness.

To add protein powder to this recipe, I mix in 1/2 cup protein powder with 1/2 cup additional honey.

Enjoy!