This is a great way to use the abundance of zucchini so many of us have in the summer.
Photo courtesy of Sweet Tea and Cornbread |
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup sugar
1 cup shredded zucchini
2 eggs
1/2 cup vegetable oil
1 tsp. lemon zest
1 tsp. vanilla
1/2 cup pecans or walnuts, chopped
Preheat oven to 350 degrees,
Mix first 5 ingredients in a separate bowl. In a mixing bowl beat together sugar, eggs, oil, zucchini and lemon zest. Add vanilla. Gradually add flour mixture. Fold in nuts.
Pour into a well greased loaf pan. Bake at 350 degrees for 45 to 50 minutes. Remove from oven and cool for about 10 minutes before turning it out.
Cinnamon Honey Cream Cheese Spread
1 8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon
recipe courtesy of: SWEET TEA & CORNBREAD
1 8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon
recipe courtesy of: SWEET TEA & CORNBREAD
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