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Blueberry Zucchini Bread

Reviewed: Jun. 1, 2014
I love zucchini bread and I love blueberries so I was anxious to try this. I made it in a bundt pan and it took about 1 hour and 10 minutes to cook. It turned out beautifully. I followed many of the suggestions of other commenters to make it a little more healthy. I used half whole wheat and half white flour. I used 1/2 cup of greek yogurt and 1/2 cup of oil instead of a full cup of oil. I cut the cinnamon and vanilla back to 2 tsp each (3 tsp just seemed like it would be too much). I cut the sugar way back to 1 1/2 cups and it was plenty sweet with that. I also added the zest of one lemon, because I love the flavors of blueberry and lemon together. I used fresh blueberries and tossed them in about a tablespoon of flour before folding them in. They did not rise or sink, but stayed evenly mixed throughout the batter. Next time, I will add chopped pecans. I am sure this recipe would be wonderful as muffins.
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Leslie's Salty Grilled Potatoes

Reviewed: Jun. 1, 2014
Just made these with "gold" potatoes. I pre-cooked the potatoes in the microwave for about 7 minutes (for 4 large potatoes). I pricked the potatoes liberally with a fork before microwaving. I did not make holes in the foil. I use olive oil instead of butter. Otherwise, the seasonings were the same. They were delicious! Only took about 20 minutes on the grill and the seasonings penetrated into the potatoes. I will be making these again.
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