Blueberry Zucchini Bread
Prep Time:15 mins
Cook Time:45 mins
Serves:12
- 215 Calories
- 6g Protein
- 12g Total Fat
- 22g Carbs
Makes 2 Loaves
Recipe provided by Kitchen McCabe
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.
