Blueberry Banana Zucchini Avocado Bread

• 1 cup All-purpose, Unbleached Flour
• 1/2 cups White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 2 whole Egg Whites
• 1 whole Banana, Mashed
• 1 whole Avocado, Mashed
• 1 cup Zucchini, Shredded And Patted Dry
• 1/4 cups Brown Sugar
• 2 teaspoons Stevia Or 1/4 Cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Blueberries

1. Preheat the oven to 350u0b0F. Spray an 8x4x2 loaf pan or 2 mini loaf pans with cooking spray.
2. In a large bowl combine flours, baking soda, and salt. Make a well in the center of the bowl, set aside.
3. In a medium bowl, combine egg whites, banana, avocado, zucchini, brown sugar, stevia and vanilla extract.
4. Add banana mixture to flour mixture, stir until blended together. Carefully fold in blueberries.
5. Pour the batter into greased baking pans and bake for 45 to 50 minutes for a large loaf, 30-35 minutes for mini loaves, or until a toothpick inserted in the center comes out clean. Remove from the oven.
6. After they have cooled for 5 or 10 minutes, the loaves can be removed from the pan to cool. Once they are cool, they can be individually wrapped and frozen.

allpurpose, flour, baking soda, ubc, egg whites, banana, avocado, zucchini, ubc, sugar, vanilla, blueberries

Taken from tastykitchen.com/recipes/breads/blueberry-banana-zucchini-avocado-bread/ (may not work)