featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, November 16, 2010


Today Cloris has a zucchini bread recipe that’s perfect for breakfast, lunch, or dinner. Spread with butter or cream cheese for breakfast, serve with a salad for lunch, or in place of a starch at dinner -- AP

(makes 2 loaves)

2 cups flour
1 cup whole wheat flour
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
3 eggs
2 cups grated zucchini
3/4 cup vegetable oil
3 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup dried dried cranberries

Mix all dry ingredients together. Beat eggs, oil, and vanilla together. Blend in zucchini. Add dry ingredients to zucchini mixture, blending well. Fold in nuts and cranberries.

Grease two loaf pans. Divide batter between two pans. Bake 50-60 minutes at 350 degrees.

Thanks, Cloris! Yet another way to get the kids to eat their veggies. 
Remember, readers, post a comment this week to be entered into the drawing for a free book from our Book Club Friday guest author. -- AP

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