Three Loaves in One

 

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2/3 cup orange juice
2 tablespoons butter, melted 

FOR ZUCCHINI BREAD

1/3 cup shredded zucchini
1 teaspoon grated orange zest
1/4 teaspoon ground cinnamon 

FOR BLUEBERRY BREAD

1/3 cup fresh or frozen blueberries
2 teaspoons all-purpose flour
2 teaspoons honey
2 teaspoons orange juice 

FOR CINNAMON BREAD

4-1/2 teaspoons sour cream
1 tablespoon sugar
3/4 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
1/2 teaspoon 2% milk 

Directions

 

1.  Coat three 5-3/4x3x2-in. loaf pans with cooking spray; set aside. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter; stir into dry ingredients just until moistened. 

 

2.  Transfer 3/4 cup batter to another bowl; stir in the zucchini, orange zest and cinnamon. Pour into one prepared pan. Transfer 3/4 cup batter to a second bowl. Toss blueberries with flour; fold into batter. Pour into second pan. Combine honey and orange juice; set aside.

 

3.  Stir sour cream into remaining batter; spoon half of the batter into third pan. Combine sugar and cinnamon; sprinkle over batter. Top with remaining batter; cut through with a knife to swirl.

 

4.  Bake all three loaves at 325° for 33-36 minutes or until a toothpick inserted in the center comes out clean. Pour reserved honey mixture over warm blueberry bread. Cool loaves for 10 minutes before removing from pans to a wire rack. 

 

5.  Whisk confectioners' sugar and milk until smooth; drizzle over cooled cinnamon bread. 

 

Yield: 3 mini loaves (6 slices each). 

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.