I’ve never heard anyone speak of zucchini fritters with the same tone of delight they use for zucchini bread. But with all of the breads baked for immediate enjoyment or frozen for later gifting, ...

Place a wire mesh strainer over a bowl sufficiently deep to keep the strainer from touching the bowl's bottom and to it add the applesauce. Set aside. Place the oven rack in the center position and ...

Last summer, my garden was tiny and sparse, thanks to the drought. This summer, my garden is lush, green and waterlogged. I've spent many a day out there, in the rain, harvesting snap peas, green (and ...

This Double Chocolate Zucchini Bread from food blogger Sally’s Baking Addiction is my go-to recipe when I have extra zucchini to use up. The bread honestly tastes like you’re eating chocolate cake.

You can tell zucchini season is in full swing by the fact that "National Sneak Some Zucchini onto Your Neighbor's Porch Day" was just last week. Though I'm happy to share with neighbors, I also look ...

This Death by Chocolate Zucchini Bread is the healthiest way to get your extreme chocolate fix - double the chocolate, double the fun. After winning Citrus Bowl MVP like his uncle Peyton did, Arch ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Quick breads are the kind of treat that never fail to impress, whether you’re baking for brunch, gifting a friend, or simply ...

Place the oven rack in the center position and heat the oven to 350 degrees. Using a vegetable oil spray with flour, lightly spray the bottom and sides of two 9-inch by 5-inch loaf pans; set aside. In ...

Was last year’s zucchini harvest so abundant that you shredded a bunch and froze it for later? I know, dumb question. Isn’t every zucchini harvest abundant? Well, if you are like me and still have ...

Sour cream keeps this zucchini bread super moist while mini bittersweet chocolate chips add chocolaty flavor without sinking in the batter. Rachel Soszynski is a former culinary professional with over ...