Zuchinni Please!

Who knew Zucchini could be so pleasing?

Despite the heat in the house, I have been keeping myself happy by baking. It gives me something to focus on, allows us to have healthy affordable snacks, and just lets me reflect on something other than the bad for a bit.

Since we had a big Zucchini that my SIL's neighbor sent home for us naturally Zucchini was the main ingredient for the most latest batches.

Here are 2 of my latest and quickly becoming fav's!! TRY THEM!

MOMS FAVORITE ZUCCHINI BREAD

INGREDIENTS (Nutrition)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ZUCCHINI CHOCOLATE ALMOND COOKIES

Ingredients:
3/4 c. butter, softened

1 1/2 c. sugar

1 egg

1 tsp. vanilla

1 1/2 c. zucchini

, grated

2 1/2 c. flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. almonds, chopped

1 (6 oz.) pkg. chocolate chips

Directions:

Cream butter and sugar. Beat in egg and vanilla; stir in zucchini. Stir in flour, baking powder, cinnamon and salt. Add almonds and chocolate chips. Drop by teaspoonful on cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Makes 4 dozen.

ENJOY!