“Blueberries are a good source of resveratrol, which has been shown to increase the effects of radiation, aromatase inhibitors and the chemotherapy drug Taxol (paclitaxel) against breast cancer. Blueberries rank among the highest of all fruits and vegetables in the capacity to destroy free radicals. Blueberries also contain caffeic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, gallic acid, kaempferol, myricetin, naringenin, p-coumaric acid, p-hydroxybenzoic acid, quercetin, and ursolic acid, most of which have been reported to have anti-cancer properties. Pterostilbene found in blueberries has been shown to inhibit obesity-related breast cancer growth and proliferation in the laboratory and to have additive treatment effects when combined with tamoxifen in estrogen receptor positive (ER+) breast cancer cells.” (FoodForBreastCancer.com)

Lemony Blueberry Zucchini Loaf

Ingredients

1 cup of blueberries
2 cups of peeled, shredded zucchini
3 eggs
¾ cup of vegetable oil
1 and ½ cups of sugar (“Mom” prefers organic)
2 teaspoons of lemon extract
2 and ½ cups of flour
1 teaspoon of salt
½ teaspoon of nutmeg
¼ teaspoon of ginger
1 teaspoon of baking soda
2 teaspoons of baking powder
1 cup of chopped walnuts (optional)
Crisco (“Mom” prefers Spectrum Naturals Organic All Vegetable Shortening)

Preparation

1) Heat oven to 350°. Grease only the bottom of two glass loaf pans with Crisco (or Spectrum Naturals Organic All Vegetable Shortening).
2) In one bowl, beat the eggs, then add vegetable oil, sugar, and lemon extract until well blended.
3) In another bowl, sift the flour, salt, nutmeg, ginger, baking soda, and baking powder.
4) Add the dry ingredients to the wet and mix until well-incorporated, then fold in the zucchini, then blueberries and walnuts. Pour into the two loaf pans.

Bake for about 50 minutes or until a toothpick comes out clean.

*Recipe and image courtesy of The Best Friends Guide To Breast Cancer.*