My Mom always planted zucchini in her garden when I was growing up. Well, in all fairness, I believe she still plants some. I’m just not around to enjoy in the bounty, which probably makes my Dad sad. My Mom sneaks zucchini into every dish possible, including desserts. My Dad is a big fan of desserts, but he can only tolerate so many desserts with green specks. 🙂
Me, I don’t mind zucchini cake or bread. I’m less confident that I would love it in brownies, where it once made a not so popular appearance. I’ve always had mixed feelings about healthifying (not a real word, but I like it, so it stays!) desserts.
On one hand, it means you can eat more. Point to adding veggies to desserts. On the other hand, sometimes it just tastes bad. A gazillion points to leaving desserts alone! Looking at my carefully calibrated point system, clearly not healthifying desserts wins. 🙂
Now I’ve always enjoy zucchini bread because … you know … it’s bread. Bread is yummy, even when it’s chock full of veggies and fruit. I like to slather butter on still warm bread (probably loses a point or 20 on the good for you scale) and eat it for breakfast, lunch, dinner and dessert. Like I said, I love bread!
This recipe is overall pretty healthy. Beyond the zucchini and blueberries, it also includes whole wheat flour, yogurt and just a little bit of oil. So clearly, there is no need to feel guilty if you gorge yourself on this bread.
Ummmm … it’s possible my nose just grew 5 inches. Oops.