Blueberry Zucchini Bread
kodiakcakes.com/blogs/recipes/blueberry-zucchini-bread
(Makes 2 Loaves)
Looking for some sneaky ways to add some veg to your breakfast? Power up your morning with a slice of Blueberry Zucchini Bread that brings all the good stuff to the table—we’re talkin’ whole grains, protein, and delicious taste that you’ll feel like a winner from the start. Sure, you may have to fire up the oven, but this loaf comes together super easily, and after just one bite, you’ll realize that it was so worth it. It’s a recipe that gives “dessert, hold the guilt, please” vibes.
Recipe provided by Kitchen McCabe
- Calories 215
- Protein 6g
- Total Fat 12g
- Carbs 22g
Ingredients
- 3 cups Kodiak Blueberry Power Cakes Flapjack & Waffle Mix
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 3 cups shredded zucchini (lay on paper towels to absorb moisture)
- 3/4 cup olive or avocado oil
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
Directions
- Preheat the oven to 350° F. Grease and flour two 8x4” loaf pans.
- Add the Kodiak mix, baking powder, baking soda, and cinnamon to a large mixing bowl and whisk together. Set aside.
- In another bowl, whisk together the oil, egg, brown sugar, granulated sugar, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk together - mixture will be dry.
- Add the grated zucchini to the batter and gently fold in. This will loosen up the batter as it absorbs some liquid from the zucchini. Let rest for 5 minutes, then stir again to form a smooth batter.
- Divide the batter between the prepared pans. Bake in the preheated oven for 45-50 minutes, or until a tester inserted into the center comes out clean.
- Let loaves cool on a wire rack for 10 minutes, then remove from pans and let cool completely.
- Store in an airtight container. Will keep longer stored in the refrigerator.
