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, ...

Whip up quick, delicious dinners with these no-recipe meals—perfect for busy weeknights when time is short and hunger can't wait.

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 ...

• Adding crushed canned pineapple to zucchini bread creates extra moisture and sweetness. • Swap in one cup of drained, ...

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 ...