A delicious blend of berries makes this breakfast loaf one that will leave you satisfied and wanting more. And you'll have more because you can make as many loaves as you like! Bake a few to have as quick, healthy breakfast options for a kick start in the morning. You'll love it for the convenience. Kids will love it for the taste.
Preheat oven to 350 degrees and coat 3 small loaf pans with non stick spray. You can also make these cupcakes/muffins.
In a large bowl, combine all cake ingredients (EXCEPT zucchini). Mix well until everything is well incorporated.
Stir in shredded zucchini. Divide and pour batter into prepared pans.
In a small separate bowl combine cranberries, blueberries, granola, pistachios, stevia, and milk to form crumble topping. Divide and place on the tops of each loaf/cupcake.
Bake for 55-60 minutes until a toothpick comes out clean when placed through the center of each cake.
Recipe Notes
NUTRITIONAL INFORMATION (makes 18 small slices using 3 mini loaf pans): calories - 117 g, fat - 6 g, carbs - 14 g with 4 grams fiber, protein - 5 g PER SLICE