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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Monday, September 19, 2011


Zucchini is the garden crop that keeps on giving. And giving. And giving. Usually until the first frost. 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)

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

Beat eggs, oil, sugar, and vanilla together. Blend in zucchini. Mix remaining dry ingredients together. Add dry ingredients to zucchini mixture, mixing well. Fold in nuts and apricots.

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

Thanks, Cloris! Yet another way to fool the kids into eating their veggies.  -- AP

1 comment:

Cathy Shouse said...

I should not have looked at this at 10:15 p.m. Mouth started watering just at the title! Why didn't I plant a garden? A trip to the store may be in order.