Since I got my awesome KitchenAid mixer for Christmas, I have been baking different things. Some are better than others, but you have to weed out the good recipes from the bad. Of course, only the best recipes make the blog. (We won't go into the new sugar cookie recipe that failed miserably - the cookies didn't even make it to the oven and I threw out all the batter!)
Anyway, one new bread you have to try is Blueberry Zucchini Bread. I needed to use up some blueberries and zucchini, and this was the perfect combination. I only had about 1.5 cups of zucchini, so I threw in some extra blueberries. As always, to make my baking a little healthier, I used 1 cup applesauce in place of the oil and also used egg substitute to replace all the eggs. It turned out so moist, we couldn't stop eating it! This recipe is a keeper! Thank goodness we have a few loaves in the freezer to have later.