PP Blueberry Zucchini Bread/Muffins

Chef: Jessica Meyers-Altman, GardenFreshFoodie.com

Makes: 16 servings

Prep Time: 20 min

Cook Time: 1 hr

Total Time: 1 hr 20 min

INGREDIENTS

• 4 vegan eggs (1/4 c ground flaxseed mixed with ¾ c of water)

• 1 c raw sugar

• ½ c honey

• ½ c applesauce

• 1 t vanilla

• 2 c white flour

• 1 ½ c whole wheat flour

• 1 ½ t baking soda

• ¾ t baking powder

• 1 ½ t salt

• ½ t cinnamon

• 2 c zucchini, shredded

• 1 c apple, shredded

• 1 c blueberries

DIRECTIONS

1. Preheat oven to 350 degrees. Spray loaf or muffin tins with cooking spray (make sure you wipe out excess with a paper towel/Dr. Esselstyn.) or use a silicone pan/muffin pan.

2. Beat flaxseed egg mix. Add sugar, honey, and applesauce in a large mixing bowl.

3. In another bowl, blend dry ingredients.

4. Add dry ingredients into the wet, alternating. Add in zucchini and apples while the mixer runs.

5. Fold in blueberries.

6. Pour batter into baking vessels. We use 2 c batter into an 8” x4” loaf pan, 1 c of batter into a mini loaf pan, or ¼ c into a muffin tin.

7. Bake 8” x 4” loaves for about 60 min. Test with a knife to see if it comes out clean. Muffins and mini loaves bake faster. Muffins bake for about 12 min and mini loaves 25-35 min.

8. Let cool on racks before removing.

9. If desired, freeze by placing in a vacuum pack bags.

Jessica Meyers Altman

Associate Professor of Whole Food Nutrition & Living

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead. Check out Jessica’s “In season for a reason…” seasonal recipes on her vibrant Garden Fresh Foodie blog, Facebook, Instagram, Pinterest, and Twitter.