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Preheat oven to 350 degrees. Combine flour, baking powder, cinnamon, salt, and baking soda in a medium bowl and set aside. Using a large spoon combine the egg substitute, canola oil, lemon rind ...
Shredded raw zucchini has no flavor on its own, so it can shape shift in recipes. And unlike banana bread, which is already naturally sweet, zucchini bread can use a little help in that department ...
These zucchini chocolate chip cookies are a grab-and-eat version of my aunt's zucchini bread. They're perfect for my family's get-togethers. They taste even better if you make them the day before.
It may seem strange that a green veggie can taste so delicious in a dessert, but that's the beauty of zucchini bread.When shredded, zucchini practically melts into the bread and it can also be ...
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant.
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Give the zucchini shreds a final squeeze then fold them into the batter. Pour half the batter into each loaf pan. Bake at 350 degrees for about 45 minutes or until a knife inserted into the middle ...
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