Tuesday, September 01, 2009

Zucchini Bread & Oatmeal Cinnamon Chip Cookies

The weather has been so much cooler this week that we were actually able to turn off the air conditioning for the first time since April. And I've wanted to bake for some time - today I finally could! So after work I made some zucchini bread and oatmeal cinnamon chip cookies.



Zucchini Bread

1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
1/4 cup olive oil
1 egg
1 teaspoon finely shredded lemon peel
1/2 cup chopped nuts

Heat oven to 350°F.

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, and lemon peel. Mix well. Add flour mixture; stir just till combined. Stir in chopped nuts. Pour batter into into a greased loaf pan. Bake for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.




Oatmeal Cinnamon Chip Cookies

1 cup butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
2-1/3 cups old fashioned oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins

Heat oven to 350°F.

Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

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