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Saturday, August 2, 2014

Super Food Saturday- Blueberry Zucchini Bread

Fresh out of the oven

Blueberry Zucchini Bread

This is a great summer treat and a nice way to use all that zucchini that seems to be around this time of year.  My brother and dad used to have a huge garden and they always grew lots of zucchini. I would grind the fresh ones in a blender mixed with a little water, then freeze. When I had a taste for zucchini bread I would just take out of the freezer and use for recipes like this.

I made this a bit healthier than your typical zucchini bread by replacing some of the flour with whole wheat flour. I also added almonds, chia seeds and ground flax seed. I used raw sugar instead of white sugar.

1 cup canola oil
3 large eggs beater
2 cups raw sugar
1 teaspoon lemon oil or extract
2 cups all purpose flour
1 cup whole wheat flour (Oat bran would work well too)
4 tablespoons Chia seeds
4 tablespoons ground flax seeds.
½ cup slivered almonds
1 teaspoon baking soda
½ teaspoon baking powder
2 ½ cup zucchini, shredded (or ground in my case)
2 ½ cups blueberries

Pre-heat oven to 350 F.  Grease just the bottom of a large loaf pan*.
Combine flours, chia seeds, flax seeds, almonds, sugar, baking soda, baking powder. Fold in blueberries. Combine oil, eggs, zucchini and extract.   Make well in center of dry ingredients. Add wet ingredients to dry.  Mix until just combined and all dry ingredients are mixed in.  Pour batter into prepared loaf pan.   There is a lot of batter here. Put it all into one loaf pan. Bake for 50 minutes.
One really big beautiful loaf.

*Greasing just the bottom of a loaf pan is a trick I learned during culinary judging at Wisconsin State fair.  It helps the loaf to rise up the side of the pan. Greasing the sides impedes the bread rising. It will rise, but it will not be as tall.

Chris Wodke and Cheryl Kearney at 2013 Boston Marathon

Chris Wodke
Founder & Manager Team CMT

Chris is a triathlete and long distance runner. She is a three time participant of the Boston Marathon.  She was the 2012 National Champion Paratriathlon Open Division. In 2013 she qualified as a member of the Team USA Duathlon Team and was eligible to compete in 2014 at the Age Group World Duathlon Sprint Championship in Pontevedre Spain.  She chose instead to represent the U.S. as a paratriathlete at the Pan-American Triathlon Championship in Dallas, Texas.

She is the author of the book, “Running for My Life” that details her experience as a CMT affected athlete.

You may visit her author page at:

Team CMT is a group of athletes and supporters working to raise awareness and to find a cure for CMT. We have 152 members in 30 states. We also have members in Australia, Canada, Vietnam, Turkey, Finland and Iran. If you wish to join us visit our web site; or

CMT or Charcot-Marie-Tooth is the most commonly inherited peripheral neuropathy. It affects over 155,000 Americans (as many as MS).  It is a disease of the nerves that control the muscles. It is slowly progressive, causing loss of normal function and or sensation in the lower legs/feet and arms/hands.

Symptoms include; muscle wasting in the lower legs and feet leading to foot drop, poor balance and gait problems Atrophy in the hands causes difficulty with manual dexterity.

Structural foot deformities such as high arches and hammer toes are common.

Poor tolerance for cool or cold temperatures and many people have chronically cold hands and feet.

Additional symptoms may include fatigue, sleep apnea, breathing difficulties and hearing loss.

Additional Link
Follow CMT affected Paratriathlete Timmy Dixon

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