Blueberry Zucchini Bread With A Twist

• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup applesauce
• 3/4 cup Splenda Sugar Blend for Baking (white sugar)
• 1 1/2 cups brown sugar
• 1 teaspoon baking powder
• 1 1/2 cups white flour
• 1/4 teaspoon salt
• 3 teaspoons cinnamon
• 2 teaspoons vanilla
• 2 cups zucchini, shredded and strained
• 1 cup fresh blueberries
• 1 cup white chocolate, finely chopped or 1 cup white chocolate chips
• 1/2 teaspoon butter (does NOT need to be softened)

1. Shred 2 cups of Zucchini, and then place in strainer with paper towles and soak up the extra water.
2. In a bowl mix Eggs, baking Splenda, Brown Sugar, Oil, and Apple Sauce at low speed.
3. Then combine Baking Powder, Flour, Salt, Cinnamon, and Vanilla and fold in gently, before mixing on low speed again.
4. Gently fold in Zucchini, Blueberries, and white Chocolate.
5. Pour or spoon mixture into 2 4x6 GREASED loaf pans.
6. Sprinkle a little brown sugar on top, and cut up the 1/2 teaspoons of butter and place along the top of loaf.
7. Bake in the oven for 45-50 minutes (or when inserted knife comes out clean) at 350 degrees.

eggs, vegetable oil, applesauce, splenda sugar, brown sugar, baking powder, white flour, salt, cinnamon, vanilla, zucchini, fresh blueberries, white chocolate, butter

Taken from www.food.com/recipe/blueberry-zucchini-bread-with-a-twist-319714 (may not work)