Blueberry Zucchini Bread

3/4 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup Unsweetened Applesauce
1 Tablespoon vanilla extract
1 1/2 cups white sugar
2 cups shredded zucchini
1- 1/2 cups all-purpose flour
1- 1/2 cups wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (can use frozen 1+cup)
1 Tablespoon of flour

Crumb Topping
1/4 cup slightly warmed butter/margarine
2/3 cup flour
1/2 cup brown sugar
1/2 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the egg beaters, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.

Put 1 Tablespoon of flour into a sandwich bag and add the blueberries. Toss berries gently until coated with flour. Then, gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Serves: 4 mini loaves

NOTES:
This is a delicious recipe, I actually altered it to be healthier using suggestions made on the initial recipe found on Allrecipes.com.
Coating the blueberries in flour helps prevent them from sinking to the bottom of the bread.