Thursday, September 27, 2012

Got Zucchini?!

They're still growing in the garden! Best bargain for a little pot, besides those tomatoes of course. What's great about zucchini, is that you can eat them raw or cooked, in either sweet or savory recipes, and you can even fry up and eat their gorgeous blossoms.

This zucchini walnut bread is made with heart-healthy canola oil and walnuts, and I also swap out some of the flour with unprocessed bran and ground flax seed, so it's fiber rich.

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