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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cookie Cake (aka Zucchini Bread) Recipe

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This recipe for Cookie Cake (aka Zucchini Bread) is from The Nicci Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 2/3 c. sugar
1 c. oil
1 1/2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3/4 c. chopped nuts (optional)
2 c. lightly packed coarsely grated zucchini
1 c. seedless raisins (optional)
Directions:
Directions:
Preheat the oven to 350º. Grease two 1 1/2 qt. loaf pans.

Beat the eggs slightly in a large mixing bowl, then beat in the sugar, oil, and vanilla until very well mixed. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together and beat into the first mixture until smooth. Stir in the nuts, zucchini, and raisins. This batter is very thick, but the zucchini provides moisture. Place in the prepared pans and bake for approximately 1 hour.
Personal Notes:
Personal Notes:
To make this more healthy, I have used only 1 c. sugar, 1/2 c. oil, and 1/2 c. applesauce.
For muffins, I bake it at 375 for 20 minutes; mini-muffins, for 10 minutes.
From Wilson Farms Cookbook.

 

 

 

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