I love a good quick bread. I have always had issues with yeast and getting regular breads to rise, so quick breads are my bread and butter. 🙂
While looking around for recipes for Yule dinner, I found this one. I tweaked it a little, of course, and it turned out really tasty! The Man loved it to and it used up the zucchini I had too much of!
Raspberry Zucchini Bread
Grease/flour loaf pan (9x5)
Blend flour, baking powder, and salt.
In a separate bowl, beat eggs well. Add oil and sugar, mixing well until combined. Add milk, lemon jouise, and zest; mixing well.
Gently mix in zucchini until evenly distributed.
Add dry ingredients to wet. Mix well.
Fold in raspberries. Pour batter into loaf pan.
Bake for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on rack.
If you want really good seafood, do not go to Red Lobster. Honestly, I have never had a good meal there. I have, however, had the most addicting biscuits in the world there. Really, I think there is actual crack in them, because you cannot eat just one.
There are a few recipes out there for these biscuits, but this was simple and turned out awesome enough for me to need to eat four of them. I pretty much have all these ingredients around the house anyway, so makes it even simpler for me.
I will be making these … a lot, I think. The Man really loved them!
- 2 cups Bisquick biscuit mix
- 2/3 cup milk
- 1/2 cup cheddar cheese (shredded)
- 1/4 cup butter (melted)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- Old Bay Seasoning (optional – you’ll only find it around the mid-Atlantic region)
Preheat oven to 450 degree. Mix biscuit mix, milk, cheddar cheese, and Old Bay (optional) until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.
Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.