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Here's a flavorful zucchini bread with a pumpkin-like taste because the zucchini are pureed in a blender.
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Succulent raisins and chewy walnuts enhance this cinnamon-scented zucchini bread.
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Pastel de Elote is a delicious, moist Mexican cake from Jalisco made with fresh fresh sweet corn kernels and sweetened with condensed milk.
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These rich and buttery cookies are studded with vanilla chips, macadamia nuts, and dried cranberries. They can be baked right away as drop cookies, or refrigerated or frozen in logs for slice-and-bake cookies.
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These cookies are easy to make and one of my favorites.
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A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.
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This moist and delicious carrot zucchini bread has chopped walnuts and cinnamon, and is great for snacks or for brunch.
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Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.
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Use Chef John's recipe to make a dozen little bites of red velvet deliciousness. Serve with cream cheese frosting.
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These sweet and tender muffins are the perfect choice for a summer brunch.
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These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
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Oatmeal chia seed cookies made with coconut oil and applesauce are a vegan version of oatmeal cookies that make a hearty snack!