This post is sponsored by McCormick® but the content and opinions expressed here are my own.
Top with whipped cream. Sprinkle a little bit of
My kids weren’t big fans of Pumpkin Spice Hot Chocolate, but they love whipped cream so they were happy to try it and take a picture. Maybe keep this for a girls night event, or your adult party.
On to the next recipe. This zucchini bread recipe is a family recipe from my sister. She was nice enough to share it with me and we love it!
- 1 C finely shredded unpeeled zucchini
- ¼ C cooking oil
- 1 egg
- 1 TB lemon juice
- ½ C chopped nuts (optional)
- 1 ½ C + 2 Tbs all-purpose flour
- 1 C sugar
- 1 tsp
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp
Preheat oven to 350 degrees F.
In a large mixer beat the eggs until frothy.
Add the rest of the wet ingredients and mix: zucchini, oil, and lemon juice. Beat the batter to fluffy.
Add all of the dry ingredients on top of the wet mixture and gently mix in. Do not over mix.
Pour batter into one loaf pan or 3 mini loaf pans. Bake one loaf for 55-60 minutes. Bake mini loaves for 35 minutes. The tops should be brown and a toothpick inserted in the center should come out clean.
When cool enough to touch, remove from pans and cool completely.