If you’ve tried my favorite blueberry zucchini bread, you’re sure to enjoy this extended version.  This bread is irresistible with its sweet berries, a crispy outer layer, and a soft, moist inner layer.

Wildberry Zucchini Bread

3 cups all-purpose flour
2 cups sugar
3 egg replacer (4 ½ tsp. Ener G + 6 Tbs warm water, allow to sit for a few minutes)
½ cup oil
½ cup apple sauce
3 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
dash of salt
2 tbs cinnamon
1 cup blackberries
1 cup raspberries
2 cups shredded zucchini

Preheat oven to 350 degrees. Spray bread pan with cooking spray.

In medium bowl mix flour, baking soda, baking powder, salt and cinnamon.

In a large bowl mix sugar, oil, egg replacer, apple sauce, vanilla.  Once mixed well, stir in the shredded zucchini.

Stir in the dry ingredient in small bit, ensuring no lumps.  After all ingredients are mixed together, pour in the berries.

Fill pan 2/3 way with batter.

Cook approximately 40-50 minutes until tops are slightly crisp.  Times may vary depending on size of bread pans. For muffins cook about 18-20 minutes.