Blueberry Zucchini Bonanza
2 cups whole wheat flour
1 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger powder
1 cup fresh blueberries
1 1/2 cup shredded zucchini
2 teaspoon lemon juice
4 tablespoon rice or soy milk
1/4 cup oil
This recipe is an invention of mine. It is a cross between zucchini bread and blueberry cake. It is an excellent snack cake. Two unlikely ingredients come together to make an excellent dish!!
Heat oven at 350 degrees.
Mix dry ingredients together in a large bowl.
Add zucchini and blueberries and mix well.
Mix wet ingredients in a separate bowl, Then add to large bowl, and mix well Make sure all the flour is moist. If still too crumbly, add another tablespoon of milk. You do not, howe'ver, want it to be too moist!
Spoon into a square metel baking pan. Bake for 35 minutes.
Allow to cool before serving.
SO HOW'D IT GO?
Came out great! Easy to make (and to eat!). Went quickly. Maybe next time I'll add some nuts??
This tastes excellent, but unfortunately it didn't cook all the way through. I left it in for nearly an hour. I think my batter was too wet, although I followed the instructions exactly. Maybe a little less soymilk. It's worth tweaking, because it really does taste great!