Apple Zucchini Bread

Ingredients

3 c	white whole wheat flour or just whole wheat
1	zucchini about medium size shredded
1	apple golden delicious or gala shredded
2	eggs
1 1/2 c	apple sauce unsweetened.
1 1/2 Tbsp	ground cinnamon
1 tsp	baking powder
1 tsp	baking soda
1 tsp	salt
1/4 c	honey
1/4 c	vegetable oil
1 1/2 c	sugar
1 c	chopped nuts pecans or walnuts
2 Tbsp	pure vanilla extract

Directions

Preheat oven to 325 degrees and prepare your loaf pans.
Start shredding your zucchini and apple. Don't drain the zucchini set aside. Mix in apple sauce, eggs, oil, vanilla extract, honey and sugar and set mixture aside.

Sift flour with salt, cinnamon, baking powder and baking soda. Fold in into zucchini mixture with wooden spoon or mixer until well combined. Divide batter into 2 loaf pans. Cook for 50-60 minutes until toothpick comes out clean. My oven takes about 50 minutes but every oven is different.

Take out of oven and let it cool in pan for 10 minutes. Take out of pan and let the loafs cool on a wire rack or cutting board for 20 minutes. Start slicing and enjoy with butter or jam if desired or just by itself is really good.

Zucchini Drops

3/4 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups grated zucchini, unpeeled
1 tsp. vanilla

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups raisins
1 cup chopped walnuts

Cream butter and sugar together. Beat in eggs one at a time. Add zucchini and vanilla.

Stir remaining ingredients together and add to other mixture.Mix well. Drop by spoonfuls onto greased baking sheets. Bake at 350F oven for 12-15 minutes. Makes 5 dozen.

Country Style Blueberry Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter, melted and cooled
3 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Preheat oven to 350F. Grease a 9 inch round cake pan. Line with waxed paper. Grease paper. Dust with flour; tap out excess.

Mix together flour, baking powder and salt.

Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

At low speed, beat in flour mixture, 1/2 cup at a time until blended and smooth.

Spread batter evenly in prepared pan; smooth top. Sprinkle with blueberries.

Bake cake until a toothpick inserted in the center comes out clean, 35-40 minutes.

Transfer pan to a wire rack to cool for 5 minutes.

Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack. Remove waxed paper, invert cake onto rack to cool completely.