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.
I love cinnamon rolls and the lovely smell that fills the house when they are baking. At one point, I saw a video on Facebook somewhere for this recipe and then saw a Pinterest pin on it.
Giving this a try, I can tell you that I altered the recipe a bit. Pretty much end up doing that with a lot of stuff, but I digress. This turned out better than I expected but I predict that I’ll add more maple syrup next time.
Read to eat!
Cinnamon Roll Bake
Great brunch dish!
Cut up cinnamon rolls into quarters. When fresh out of the refrigerator, they are easy to cut. Spread them out in pan.
Whisk together the eggs, milk, cinnamon, and nutmeg in a bowl.
Pour mixture over roll pieces. Be sure to coat them all well.
Pour maple syrup over rolls.
Bake for 30-35 minutes. Oven temps vary.
Put icing that came with rolls into a microwave safe, easily pourable bowl. Microwave for roughly 30 seconds.
Pour icing over bake when it comes out of the oven.