Summer’s bounty knows no bounds. Home gardeners often discover there are a number of crops they can harvest during the waning days of summer, with tomatoes, blueberries, zucchini, and other squashes among the offerings.
It pays to have various ways to prepare these ingredients when a garden starts to overflow. “Blueberry Zucchini Bread” is a moist recipe that is both sweet and subtly tangy. This recipe, courtesy of Eating Well and Pam Lolley, can be either an easy breakfast or a light dessert. It also happens to be vegetarian, nut- and soy-free.
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