Zucchini-Blueberry bread
3 C flour
1 t baking soda
1 t salt
1 t cinnamon
.5 t star anise powder
.5 vanilla powder
1.5 C sugar
3 eggs
C nonfat plain yougurt
stick melted butter
1 t vanilla
shred @2.5 cups zucchini and drain/squeeze out juices
1 C blueberries
Beat butter and sugar together, then add eggs 1/time, then yougurt, then vanilla
Sift together dry ingreds in separate bowl and add in thirds
to wet.
Add zucchini and then fold in blueberries. Pour into 9 X 13 baking pan . 350 degrees for @45 minutes.
Have fun.
I usually grill it (sliced in 1/4-to-1/2 inch thick strips) after brushing with a mixture of olive oil, a dash of balsamic vinegar, fresh black pepper, and sometimes a little sesame oil or Sriracha hot chili sauce. Years ago we made a zucchini soup from some Italian recipe; it was a great winter soup, but I forget how we did it.
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