Recipe Box Swap

It is the first Thursday of the month, which has become one of my favorite days, because I get to see the great recipes that everyone shares on Randi's Recipe Box Swap. Her theme this month is "Garden Fresh", so I am sharing one zucchini and one blueberry recipe.

This cocoa zucchini bread is a great way to coax some veggies into kids without them even knowing it. The bread is sweet and moist and could pass for a dessert!

Of all the millions of blueberry muffin recipes available, I can promise this one is a true winner. The texture of these muffins is like pound cake.

Cake? Yes, you read it correctly. I managed to take a fruit and a vegetable and come up with two sweet recipes that taste just like dessert. Even for an occasion with the words "garden" and "fresh" in the title.

You're welcome.

COCOA ZUCCHINI BREAD
1 1/2 cups flour
1 c. sugar
3 T. cocoa
1/2 t. salt
1/4 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg

Sift the above ingredients together into a large mixing bowl. Add and stir in until blended:

1/2 c. plus 1 T. oil
2 beaten eggs
1 t. vanilla
1 c. grated, unpeeled zucchini
1/2 c. chopped nuts (optional)

Pour batter into a greased and floured bread pan. Bake at 350 (for metal) or 325 (for glass) for about one hour, until done. (Test before the hour is up.)

BLUEBERRY MUFFINS
1 c. sugar
1/2 c. butter
1 egg
2 c. flour
2 t. baking powder
pinch of salt
1 c. blueberries

Cream together sugar and butter. Add egg. Mix together flour, baking powder and salt. Add to creamed mixture. Gently stir in blueberries. Spoon batter into muffin tins lined with paper liners. Fill completely full as muffins don't rise. Bake at 350 for 20 minutes or until light brown on top. (Note: The batter is really dry and crumbly. You will think you have done something wrong, but that is the way the batter is supposed to be. I sprinkle the top with a little sugar before baking to make them pretty. These are really delicious served beside tuna or chicken salad.)