Wild Blueberry Zucchini Bread
Recipe by Guest Blogger and Registered Dietitian Lindsay Livingston from The Lean Green Bean.
1 ¼ cup grated zucchini (grated, wring of excess water and then measure)
½ cup plain yogurt (2% or whole milk)
¼ cup butter, melted and cooled slightly
½ cup brown sugar
1 teaspoon vanilla extract
½ – 1 teaspoon cinnamon (depending on taste preference)
½ teaspoon baking powder
½ teaspoon baking soda
1 ¼ cup + 1 Tablespoon white whole wheat flour
¾ cup frozen Wild Blueberries
Preheat oven to 375 degrees F.
In a large bowl, combine zucchini, egg, yogurt, butter, brown sugar and vanilla and mix well.
Add dry ingredients (except 1 Tablespoon of flour) and mix until just combined.
Toss frozen Wild Blueberries in remaining tablespoon of flour, then add to batter and stir lightly until just combined.
Pour into a greased loaf pan (or two smaller loaf pans) and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
This bread is moist so if not eaten within the first couple of days, store in the fridge.
Wild Blue is Good for You!