1/3 cup oil 1/2 cup honey or brown sugar 1 large egg, at room temperature 1/2 cup plain Greek yogurt 1-1/2 tsp vanilla 1-1/2 ...

It’s zucchini season once again, and if you’re like me, you already have plenty in your garden — or someone has “gifted” you ...

Make up a batch of carrot zucchini muffins for quick grab-and-go breakfasts. With bananas, oats, yogurt, coconut, pecans, ...

2. In a bowl, whisk the flour, baking powder, baking soda, salt, a generous pinch of black pepper, chives, basil, and parsley ...

Stir in zucchini, apples and nuts (batter will be stiff). Spoon into two well-greased 9x5-inch loaf pans. Bake at 350 degrees for 55-60 minutes or until done. Cool in pans for 10 minutes before ...

However, there's one unusual ingredient I always put in my zucchini bread. It adds moisture and sweetness. You might not even notice if I didn’t call it out. Crushed canned pine ...

From smoky deviled eggs to clam-studded spaghetti and duck confit pot pie, Ashley Christensen shows us the sophisticated ...

Naturally gluten free with no added sugar, the pie is topped with deliciously creamy whipped goat cheese that provides a nice contrast to the sweetness of the peaches.

Shred your zucchini with a cheese grater then add in your zucchini, flour, and poppyseeds. Fold in until all mixed together and no lumps are left. Pour into your loaf pan and bake for 60-65 minutes.

"Start with the frying oil at 350ºF. Once you add the zucchini, the oil temperature will drop. Use an instant-read or deep-fryer thermometer to keep an eye on the temperature and turn the heat up or ...

Delight in this moist and healthy zucchini bread recipe, perfect for breakfast. Enjoy a delicious loaf packed with flavor and nutrients!