Wheat Blueberry Zucchini Bread

Oh zucchini bread...how I love you!! It had been a little while since I had made some and I had a craving. On top of that, a couple of weeks ago, I found a "twist" on the recipe - all I had to do was add some fresh blueberries! I was pretty excited about adding the blueberries and not to mention some antioxidants!

Usually when I find a recipe I want to try, I look over the ingredients and plan out how I'm going to "healthify" it. Most recipes can be altered in minor ways, but substituting a few ingredients can shave off quite a few calories. The fun is trying to make the recipe taste great, while making it a little healthier.

So here is my version of Wheat Blueberry Zucchini Bread..."healthified"

Ingredients:

• 3 eggs, lightly beaten
• 1/2 cup vegetable oil (original: 1 cup vegetable oil)
• 3 tsp. vanilla extract
• 1 1/2 cups Splenda (original: 2 1/2 cup sugar)
• 2 cups shredded zucchini
• 3 cups wheat flour (original: 3 cups all-purpose flour)
• 1 tsp. sea salt (original: 1 tsp. salt)
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and Splenda. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.