Whole Wheat Zucchini Bread

Zucchini Bread

2 cups whole wheat flour

1 cup unbleached flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon ground nutmeg

1 teaspoon cinnamon

2 large eggs

2/3 cup honey

3/4 cup milk

1/4 cup coconut oil

1 1/2 cups shredded zucchini

Optional: 1/2 cup raisins and/or 1/2 cup chopped walnuts

Preheat oven to 350. Lightly grease a 9x5" loaf pan.

Whisk together the flours, baking powder, salt, and spices in a large bowl. Whisk the eggs, milk, honey, and oil in a small bowl or large mixing cup. Stir into the dry ingredients until everything is evenly moistened. If adding walnuts and/or raisins, stir in.

Pour the batter into the prepared pan. Bake for 1 hour. Check the top; if it's wet looking and wobbles when you touch it, tend the bread loosely with foil and bake until a cake tester inserted in the center comes out clean, 10 to 15 minutes more.

Remove the bread from the oven and cool in the pan 15 minutes before taking it out of the pan and putting it on a rack to finish cooling completely.

Makes 1 9x5" loaf

Blueberry Pie

Blueberry Pie

This recipe is written on an old faded recipe card that was given to my mom years ago. It's been my mom's standard (and perhaps only) blueberry pie recipe. This past weekend when my sister's family came to visit, I made this pie from our own freshly picked blueberries. Everyone loved it, even my niece and nephew who claim they dislike blueberries!!

Prebaked pie crust

5 cups fresh blueberries

1 cup sugar

3 tablespoons cornstarch

1/4 tsp. salt

1/4 cup water

1 tablespoon butter (I wasn't reading the instructions, so I missed the part about adding the butter. No one missed it!)

Slightly sweetened whipped cream

Combine 2 cups blueberries, sugar, cornstarch, salt, and water in pot and cook over medium heat until thick. Remove from heat and add butter. Cool. (Once again, I didn't read the instructions and failed to cool.) Add the remaining 3 cups of blueberries and fill pie crust. Chill in refrigerator several hours or overnight until cold. Serve with whipped cream. 

Enjoy!