I know, I know. It's not blueberry season in Minnesota. But I just wanted something sweet and tasty and they sounded so good!!!
The blueberries were a bit tart but I think that worked good in this. Bread? Cake? Muffins? That seems to be a debate around here.
I think I was going for more bread but this is sweet so it really is like cake. So clearly with all the sugar I really didn't want bread, did I? I think because the cake part was so sweet, the tart blueberries contrasted well.
This recipe is the combination of a couple of recipes I've found so it's not really from one source. I did cut the oil and replaced egg with egg beaters and added some applesauce. Those results turned out wonderful I think.
I wanted to replace some of the sugar with splenda but I wanted to give some to a friend who doesn't eat splenda so we went for all sugar. Plus I'm not too good yet at knowing how much to replace, I haven't had good results with subbing ALL sugar with splenda. I think if I were to make this again (and I will when blueberries really are in season), I would put in 3/4 - 1 cup of splenda and the rest regular sugar. That would be a bit less than half.
I also would have liked to switch out for some whole wheat flour but I didn't have any. It was on the grocery list but it somehow got forgotten so we went with all regular all purpose flour. I didn't have as much zucchini as I would have liked either. I was looking to put more like 2 cups in there but ended up with only 1 1/2 cups.
Despite all of my thoughts for changing the recipe. It doesn't NEED to be changed at all. These were serious good eats just the way they were. My mind just can't help but try to healthify and try to make it lower calorie if possible. But then I hate to do too much or you sacrifice taste.
These really were good, no sacrificing taste here. I hope everyone whom I gave one, thinks so too! I hated to give them away but I really would have eaten too many otherwise.