It is the 20th of the month and that means it is time for Surprise Recipe Swap.
The swap is hosted by Jutta at Hungry Little Girl. I love being a part of this Swap. I not only get to make new recipes, but I get to meet new friends. If you are interested in joining this great swap, head on over to Hungry Little Girl and get signed up.
This month, I had to choose a recipe from Persnickety plates. This was a hard choice.
I wanted to make these, but didn’t have any Cadbury Eggs!
|Cadbury Mini Egg Cookie Bars|
I thought this Mini Ziti with Sun Dried Tomatoes looked pretty good too. Too bad I didn’t have any Sun Dried Tomatoes!
|Mini Ziti with Sun Dried Tomatoes|
I was getting to the point where I thought I wouldn’t find a recipe to make. Then I came upon this Chocolate Chip Zucchini Bread!
Here is Persnicketyplates’ version.
|Chocolate Chip Zucchini Bread by Persnicketyplates.com|
Here is my version! I had to smear a little butter on it while it was still warm!
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans and walnuts (I had a little of both)
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans and walnuts. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. I can’t wait that long and cut into it as soon as possible!
Latest posts by Cynthia (see all)
- Butterfly Feeder Tutorial with Feeding Big - March 24, 2017
- This Is How We Roll #108 - March 23, 2017
- Vitamin C Supplement benefits are many, add it to your day - March 21, 2017