Cooking with Kids!

My girls love blueberries and I had gone to Costco to get a five pound tray but we weren’t going through them fast enough….found this recipe. It is delicious! We had to make them into muffins because my daughter is obsessed with the princess liners :)

Blueberry Zucchini Bread – Courtesy of Parents Magazine (May ’11)

1 cup all-purpose flour
1 cup whole-wheat pastry flour (I used 2 cups all purpose)
¼ cup packed light-brown sugar
¼ cup granulated sugar
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. coarse sea salt
½ tsp. baking powder
3 eggs
¾ cup canola oil
1 tsp. vanilla extract

2 cups shredded zucchini
1 cup blueberries

Preheat oven to 350F. Lightly coat the bottom of 4 mini 5-inch loaf pans or 1 9-inch pan with cooking spray; set aside. (I used muffin tins that were lined with princess muffin foils)

In a large bowl combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.

Spoon batter into prepared pans. Bake about 40 minutes for mini pans or about 1 hour for 9-inch pan or until golden brown and a toothpick inserted into the center of each comes out clean. (I baked the muffins for about 20 minutes). Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Each mini loaf makes 8 pieces, while the large loaf has 12. Freeze extra mini loaves for up to 3 months.

Nutrition per 2 mini slices 185 calories; 3g protein; 11g fat (1g sat. fat); 19g carbs; 1g fiber; 30mg calcium; 1mg iron; 154mg sodium

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