Each Thursday, I am going to be sharing a recipe with you!
I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!
This week's Recipe:
The perfect way to use up some zucchini from your garden. I don't have a garden but some great friends in my church ward brought me some squash and zucchini and I was able to use it for this. This was some really great moist bread with great flavor! My family all loved it!
Pumpkin Zucchini Bread
by Ann Hepworth, who got it from Christine Esplin
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter or margarine, melted
1 tbsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3 cups flour
1 cup shredded zucchini
Mix together all wet ingredients in the usual way - add dry and then stir in zucchini last. Pour into 2 greased and floured loaf pans and bake at 350 for 45-50 minutes or until tests done. Cool in pans 10 minutes before turning out.
1 comments :
Pumpkin Zucchini Bread looks scrumptious! Going to try the recipe this weekend. Thanks!
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