It can be challenging to get zucchini fries, no matter how you make them, to come out crispy. That’s because zucchinis naturally have a high water content. So the secret is to cut them to the ...

Instructions Preheat the oven to 350°F. Line a 8 1/2″ x 4 1/2″ loaf pan with parchment paper and set aside. Combine the ground flaxseed and water in a separate bowl. Set aside for 5 minutes ...

Set aside. In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt.

Connecticut State Police deployed to more than 4,000 calls, 248 crashes in July 4th weekend traffic July 6, 2025 at 8:31 am ...

Add zucchini, granulated sugar, oil, vanilla, and orange zest; whisk to combine. Add flour mixture, and whisk until just incorporated. Stir in pecans and 1/2 cup oats.

INSTRUCTIONS Preheat the oven to 350°F. Spray a 9-by-9-inch baking pan lightly with cooking spray. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth. In a ...

Ingredients 3 medium zucchinis grated (start with about 1 pound of zucchini, then grate) nonstick cooking spray as needed 2 cups all purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking soda ...

This zucchini bread recipe is the one that was in The Herald about 1979. I make these loaves at Christmastime to give my friends and family. It’s so moist and tasty, and we all love it!