Wednesday, August 03, 2011

A Day in the Kitchen

Zucchini Carrot Maple Bread
Once I started freezing green beans yesterday, I decided to tackle several cooking tasks while I had my apron on.  I made two salads (cucumber and cole slaw), chicken stock, and decided to use my zucchinis to make a loaf of zucchini bread.  The bread uses brown sugar and maple syrup which gives a very special flavor to the finished product.  Lurking in the delicious treat...carrots and zucchini.  See, I can get veggies in everything during the summer.

1 comment:

Julie said...

Oh, my Goodness!!! WOW! I cannot wait to try this recipe! It looks like heaven!!!


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