Zucchini Bread. I love it too much.
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- Zucchini Bread Afternoon
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- Where is the springform pan, honey?
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- Aaaaalmost there.
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- That slanted ceiling has dents in it from my hard head…
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- Fold the dry ingredients into the wet.
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- Sifting!
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- Honey!
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- There it is! And it has zucchini batter in it!
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- Voila!
No honey went into the recipe, but this honey was too good not to show off. ♥
This wasn’t such a bad recipe. The addition of almond meal made it a little fluffier and less greasy than the prior recipe, and I suspect it’ll come out on top once I make some <ahem> adjustments to the spices. A loaf pan is good, but I lprefer my 9″ springform. I use it for everything, even cornbread.
In the end, the recipe isn’t going up, because it kind of tasted like an Autumn candle, & I know I can do better.
♥ Momo