Blueberry Zucchini Loaf!

This May long weekend, I'm sharing a delightful loaf that I concocted in my kitchen one Sunday afternoon.... I had a hankering for a healthy muffin, and I was fresh out of muffin cups after trying out an online recipe that produced something resembling a dough pellet (epic fail!).  I had just been to Costco and had way more zucchinis than I knew what to do with.... sooo... voilà!  And it turned out great.

Ingredients:

• 1.75 cups whole wheat flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1.5 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup canola oil
• 1/4 cup milk
• 1/4 cup greek yogurt fat free
• 4 tbsp egg white
• 2tsp vanilla
• 1.5 cups shredded zucchini
• 1/2 cup blueberries

Directions: 

1.  Preheat oven to 350F. 

2.  Mix first 6 ingredients (the dry ones) together in a large bowl. 

3.  Whisk together canola oil, milk, greek yogurt, egg white, and vanilla in a separate bowl until smooth.  Stir into flour mixture until batter is just moistened.  Fold zucchini and blueberries into batter. 

4.  Spray a standard loaf pan (8.5" x 4.5") with non stick spray, and pour batter in. 

5.  Bake 35-40 minutes, until a toothpick inserted into the centre comes out clean.

Makes 12 slices.  Per slice: 

• Calories: 169
• Fat: 4.8g
• Carbs: 28g
• Protein 3.2g

Note: I think this would also be good with half the white sugar (1/4c instead of 1/2 cup) - if you try this, let me know how it tastes (post a comment at the end of this post). 

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