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These cookies, inspired by an Amish recipe, cover several bases with the mix of peanuts, raisins, oats, and molasses.
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For this two-layered, spiced zucchini bread, cocoa and chocolate chips are mixed into half the batter for one of the layers. You could swirl the contrasting batters for a nifty wavy effect.
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Sweet and cinnamony pecans make a delicious topping for this chocolate chip cake.
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This is the only way my teenager will eat zucchini. His friends love them too! Tip: Use a food processor to shred the zucchini and carrot.
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This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.
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Moist zucchini bread is loaded with bits of pineapple, raisins, and walnuts.
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Lebkuchen is a traditional German holiday cookie. It is high in spicy flavor.
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This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
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You can add raisins, coconut, or nuts to this flexible recipe for a moist, dense zucchini cake, reminiscent of carrot cake.
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Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
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The delicious combination of chocolate and cherry cheesecake gets swirled up into a gluten-free brownie that your family and friends will love.