Zucchini Bread November 1, 2016
Hi guys!Remember the peach cobbler post from September? If you have not seen it, click on this link: https://lewissisters.wordpress.com/2016/09/05/peach-cobbler/
When we received the peaches that we used for the cobbler, Grandma Muse and my uncle gave us other vegetables and fruit from their garden. I made this wonderful bread in September and saved it to post this month. This recipe comes from Angie’s cookbook and we found it to be absolutely delightful!
Peel your zucchini before grating; also, be careful that you don’t grate your fingers, ouch! Grating zucchini is a great work out too. Ha-ha you will want to ring some of the extra liquid out of your shredded zucchini before adding it to your batter. To do this, I put the zucchini in a strainer lined with paper towels and wrung it out.
I made this recipe twice and learned, you can cut out ½ cup sugar and the bread still tastes fantastic.
Thanks for the recipe Angie, it is delicious!
1 cup oil (applesauce)
2 cups sugar (1 and ½ cups works well too)
3 tsps vanilla
2 cups shredded zucchini (1 medium zucchini)
3 cups flour (gluten free)
1 tsp baking soda
1 tsp salt
3 tsps cinnamon
¼ tsp baking powder
½ cup chopped nuts (optional)
1. Combine oil/applesauce, sugar, and eggs in a large bowl, beat well. Blend in vanilla and zucchini.
2. Sift dry ingredients together then add to wet mixture. Pour batter in to a greased and floured loaf pan.
3. Bake 350* for 1 hour. (If using smaller pan bake time 30 min).
4. Bread is done when a toothpick inserted comes out clean.
Streusel Coffee Cake Gluten Free! March 2, 2016
This is another recipe from Angie’s cookbook. I made it for my parents as a Valentine’s Day gift. I thought a baked gift would be great since my parents would have to drive me to pick out a gift because I can’t see what I am doing. Ha-ha
This is a delicious coffee cake, perfect for breakfast or a snack. The cake is easy to mix by hand, no need to get out your mixer, just use a large mixing bowl. Check the cake with a toothpick, the amazing streusel topping makes it so you can’t tell when the cake is golden brown. We used an 8-8 inch square disposable pan because we do not have a round cake pan. I used a gluten free pancake/baking mix because my grocery store was out of bisquick and it was fine; I also used sweetened vanilla almond milk.
The streusel topping is sweet, but the cake is not overpowering in sweetness. It is the perfect balance. My dad said: “It’s a keeper.”
Your house is going to smell amazing!
Thanks for the recipe Angie, we love it!
Streusel Coffee Cake
2 cups Bisquick baking mix (gluten free bisquick)
½ cup milk (Almond Milk)
2 tablespoons white sugar
1 egg, beaten
Heat oven to 375°.
Grease a 9-inch round pan. Combine above ingredients until well blended. Spread in pan.
Sprinkle batter with Streusel Topping.
Bake 18 to 22 minutes or until golden brown. Serve warm.
1/3 cup Bisquick mix (gluten free bisquick)
1/3 cup packed brown sugar
2 tablespoons margarine or butter
½ teaspoon ground cinnamon
Stir all ingredients until crumbly.
The cake is done when a toothpick comes out clean.