Here's a recipe from Living Magazine that was good. This is slight variation of zucchini muffins or bread...so if you have lots of extra garden zucchini...here's a way to use it! Watch them disappear!
1 c. wheat flour
1 1/2 tsp cinnamon
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, room temp.
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 c. zucchini
1 c. whole oats
1/3 c. toasted walnuts or pecans
-Preheat oven to 350. Combine all of the above and mix until combined. Refrigerate dough until firm (about 1 hour).
-Drop dough onto parchment lined baking sheet. Bake until edges golden, about 17 minutes.
1 1/2 tsp cinnamon
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, room temp.
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 c. zucchini
1 c. whole oats
1/3 c. toasted walnuts or pecans
-Preheat oven to 350. Combine all of the above and mix until combined. Refrigerate dough until firm (about 1 hour).
-Drop dough onto parchment lined baking sheet. Bake until edges golden, about 17 minutes.
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