Zucchini Bread

From the Kitchen of Smitten Kitchen @ smittenkitchen.com

Yield: 2 loaves or about 24 muffins

Ingredients:

3 Eggs

1 Cup Olive or Vegetable Oil

1 ¾ Cup Sugar

2 Cups grated Zucchini

2 tsp Vanilla Extract

3 Cups All-Purpose Flour

3 tsp Cinnamon

1/8 tsp Nutmeg

1 tsp Baking Soda

½ tsp Baking Powder

1 tsp Salt

Directions:

1.     Preheat oven to 350 degrees Fahrenheit

2.     Grease and flour two 8x4 inch pans or line 24 muffin cups with paper liners.

3.     In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, and then add zucchini and vanilla.

4.     Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.

5.     Stir this into the egg mixture. Divide batter into prepared pans.

6.     Bake loaves for 60 minutes, plus or minus ten minutes, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, about 20 to 25 minutes.

Snickerdoodles

1-cup butter, softened

1 ½ cups sugar

2 eggs

2 ¾ - 3 cups flour

2 teaspoons cream of tartar

1-teaspoon baking soda

½ teaspoon salt

3 Tablespoons sugar + 1 ½ teaspoon cinnamon for coating

1. Preheat oven to 350 degrees F.

2. In a bowl cream together butter, sugar, and eggs.

3. Add flour, cream of tartar, baking soda, and salt. Mix until cohesive dough is formed.

4.Portion into 1 ½ inch balls (these are small) then roll in cinnamon/sugar mixture.

5. Place about 2 inches apart on cookie sheet and bake for 9-11 minutes.

6. Transfer to wire rack to cool.

I got this recipe from stay at home artist