Crockpot Lasagna – Weeknight Easy and Delicious

Crockpot Lasagna

Yesterday was dentist appointment day.  Not the kind of day most people look forward too – including myself.  I had a late day appointment and luckily I had the wits about me to throw something in the Crockpot before I headed out because the dentist was running late and by the time I got home it was suppertime.

I wish that I could tell you how complicated making Crockpot Lasagna is but I can’t.  If you can dice, sprinkle, and layer then you’re good to go.  There are no exact measurements or science in this recipe.  In other words, there is no recipe.

I put this meal together using ingredients that I had on hand.  If you take my word for it that this slow cooker lasagna won’t disappoint you, and decide to make some yourselves, then be creative.  Maybe you don’t like onions.  No big deal, leave them out.  Or maybe you want it to be meatless.  No big deal, substitute eggplant or spinach.  Maybe you don’t like red sauce, use Alfredo.  You see where I’m going with this right?  BE DARING!

I admit I had my own doubts about making this without a recipe but this little voice just kept telling me –  just do it, and I’m so glad I listened to that little voice.  Do you know that little voice you hear is really very helpful if you  trust it.

To make my Crockpot lasagna I started out with two 24 oz. jars of my favorite spaghetti sauce.  I ended up using about one and a quarter jars.

Crockpot Lasagna Recipe

I began by pouring enough spaghetti sauce in the slow-cooker to cover the bottom of the dish.  Then I added some diced red pepper and onion, minced garlic, and sprinkled a little Italian seasoning on top.  I did not spray the Crockpot with non-stick cooking spray because I added uncooked sausage and figured that would take care of the potential sticking problem.  If you don’t use sausage then consider spraying the dish with non-stick cooking spray.

After getting the sauce situated I then took four (uncooked) small mild Italian sausage links and broke them up into pieces and sprinkled two of them on the first layer of sauce.  I  saved the other two for the second layer.

Crockpot Lasagna

Next I layered broken lasagna noodles on top so that they covered all of the sauce.  I probably used about a half a box of noodles all together.  The ribbon noodles worked great.  They are slightly heavier than most lasagna noodles so they didn’t get over-cooked.

Crockpot Lasagna







I then dropped dollops of ricotta cheese on top of the noodles making sure all of the noodles were covered.  I used about 20 ounces of ricotta in total.   I always beat an egg into my ricotta to help it bind when baking.  I sprinkled a generous layer of mozzarella cheese over the ricotta to finish off the first layer and poured a little more sauce on top of the cheese.

Crockpot Lasagna







I repeated this process by making a second layer of all of the same yummy ingredients.  I didn’t get real heavy with the second layer of sauce (as shown in the picture above), but when I finished the second layer and final layer,  I used a generous amount of sauce (as shown in the picture below) and then sprinkled a light layer of mozzarella cheese.

Making Crockpot Lasagna

I baked this lasagna on low for about 6 hours.  After baking, I turned the Crockpot off and scrapped the sides with a spatula.  I then replaced the lid and let it sit for about ten minutes before serving.   I prefer my lasagna less saucy  but hubby prefers it smothered in sauce.  We compromise by serving extra sauce on the side.

Crockpot Lasagna

Because my dental appointment ran very late, because it was  dark when I got home, and because I was famished,  I took a  quick photo and we dug in.  I know it doesn’t look very pretty but the deliciousness of it made up for its appearance.

And here is what I felt like after eating a second helping!

Country Life

I was out taking pictures of life in the country this weekend and here is one shot I couldn’t pass up.

Happy slow-cooking!

How To Survive A Camping Trip – Camp Like A Girl

Last weekend a friend of mine admitted to me that she and her family went tent camping this summer and she absolutely hated it.   I told her that I had a completely different opinion about our own camping adventure this summer.  I loved it!

Of course, there was a small difference between their trip and ours.  Luckily, we had a very small camper to stay in, not a tent, but even tent campers can make the best of camping by planning ahead.

My friends husband suspected that it was the tent that was responsible for spoiling her camping trip so he found a used pop-up camper to purchase at an unbelievable price and bought it in hopes that it would help her change her opinion of camping.  I could see she was still reluctant.

So, as the guys drove the pickup truck to retrieve the  pop-up camper, us girls followed behind them in a separate vehicle just in case they needed our help – you never know…

On our way there I told her not to look at camping as camping, but to look at it as glamping.  I could see there was a slight hesitation in her processing what I had just said so I elaborated.

The bottom line I said, is to make your temporary home (away from home) feel like home.

Camping or Glamping








As she continued to drive, I continued to share my philosophies about camping with her.  By the end of our road trip to pick up the camper, and by the time their new camper was home and set up in their yard, I could see her perspective on their next camping adventure had already started to change.

If you’re looking for ways to improve your camping adventures here are some of my suggestions.  My advise applies if you have a small camper and electric available, but if you’re planning on tent camping make sure you add a nice air mattress to this list.

Camp Like A Girl

For sleeping, take warm and comfy blankets and pillows camping; something cozy that anyone would want to snuggle up in.  In other words, ditch the sleeping bags and make a bed.  Make sure to include a couple soft and warm throws too.  These come in handy when your sitting by the campfire or spending time in your camper on a damp and rainy day.

Sleeping area in camper

Throw down a couple soft and pretty area rugs that your bare feet will thank you for when you get up in the morning.  And don’t forget to bring large plush bath towels. Why sacrifice?

Stock your camper with nicely fragranced soaps for hand washing and  showering.

Photo of glamper bathroom

Prior to camping go thrift store shopping to find some nice and inexpensive glasses, coffee mugs, and flatware.  Sipping a hot beverage out of mug while camping is a luxury – sipping wine out of a real glass is equally as nice.  In other words, bypass the Styrofoam cups and plastic flatware.

Set the mood with real or faux flowers, scented candles, or a fragrance plug-in.

How to camp like a girl












Camp like a girl

If you know that you’re going to have electric available at your camping site like we did, and you love coffee as much as I do, then take an electric coffee pot and coffee with you. Forget making cowboy coffee cooked over the open campfire.

If possible, take an extra mini fridge.  This will allow for plenty of cold storage space.  Over the course of several camping trips it will save you from spending a small fortune on ice too.

Speaking of ice, I filled empty cottage cheese containers with water ahead of time and froze them for our trip. We used the ice to keep our beverages cold in a cooler which saved space in the mini fridges for our food.  This reduces the risk of food spoilage.  If your camper happens to have a mini-fridge/freezer combo then pack a frozen treat – something to look forward to on warm days.

A Crockpot can be a lifesaver and I can almost guarantee you will use it one time or another.  We  used ours twice in three days.  Once to cook spaghetti and meatballs  on a cold and rainy night, and the other time I made Crockpot Apple Crisp for dessert.

Pre-pack some home cooked meals to take along.  This makes meal preparation so simple and exceptionally tasty.

Pack a cooking ring with extra propane and cast iron skillet’s as well . The cooking ring makes life much simpler by keeping the mess outside of your camper.   A cast iron skillet works great on cooking rings, stove tops and in ovens,  They cook more evenly and hold the heat much longer than many alternatives.  Remember to pack the eggs and bacon for breakfast.

Carry a small table and comfy camping chairs.  The table will give you a place to set drinks and snacks while your outside and will also save you from having to set things on the ground or hold onto them.

Preparing to Glamp

Cover tables with plastic tablecloths.  This makes clean up easy.  At the park where we camped a large picnic table was part of our campsite.  Unfortunately, it was well used so the tablecloth covered the wear and tear the table had seen over the years.

Use an awning or take a pop-up canopy with you.  We actually made an awning for our camper using an inexpensive tarp.  This will save you on a wet and rainy day which is almost always guaranteed to happen at one time or another when you camp.  With an awning or canopy you aren’t confined inside your camper or your tent the whole trip.  We even cooked under ours.

Don’t forget to pack a variety entertainment.  Board games, cards, a good book, and/or a television and DVD player with movies will help keep you occupied if the weather isn’t cooperating, or you just want to kick back and relax after a long day of hiking or exploring.

And lastly, if you don’t have the luxury of a bathroom in your camper then I  recommend a cheap  Porta Potty. Why?  To save you from having to trek through the park  to the public restrooms in the middle of the night.

Our first camping trip gave us the chance to see what worked and what didn’t for us.  Unlike my friend, I don’t think we were disappointed with anything about our first trip.  The important thing to remember is that if you don’t like rustic camping then don’t torture yourself.  Plan ahead and think about the things you can do that will  make your camping experience pleasurable.  It’s okay to camp like a girl!

Blue Ribbon Concord Grape Pie Filling

Recipe for Concord Grape Pie Recipe

To me, there is something nostalgic about pies, and I have to admit that I am completely smitten with them.

Pies were an extremely popular dessert back in the day.  Homemakers made them for their hard-working husbands,  baked and served them after presenting a delicious home-cooked Sunday dinner, and even made them to flaunt their baking skills when guests were invited for supper.

Pies are charismatic and there is simply no getting around it.

Concord Grape Pie Filling Recipe








In all the years that I’ve been baking, I realized that I have never made a Concord Grape Pie, and shame on me!  So recently, I decided that it was time that I made one and scratched it off my “haven’t baked yet” bucket list.

I did some research before I jumped feet first into this baking adventure.  I looked at a lot of recipes in cookbooks, and on-line, and I compared the different ways that grape pies are made, as well as the variety of ingredients used to make them.  An example would be using instant tapioca versus all-purpose flour.

After a rather extensive search I settled on a recipe straight out of my Better Homes and Gardens Pies And Cakes cookbook.  What I liked about this recipe was the simplicity in the way it was written.  No fuss, no frills – simple instructions.  The downside to selecting this recipe?  There were no pictures to ooh and ah over.

I have to admit that I have absolutely fallen in love with the flavor of this pie filling and as far as I’m concerned it is worth a blue ribbon.  I  did omit the salt in this filling and I’ve marked it as optional in the recipe.

Also,  the next time I make this recipe I’ve decided I will quickly pulse the skins in my food processor before adding them to the pulp.  While most of the skins softened and broke down during baking I did find few skins when I sampled  the pie.  It’s a texture thing with me and I’d prefer not to find the skins at all

Blue Ribbon Concord Grape Pie Filling

Serves 1
Prep time 20 minutes
Meal type Dessert
Occasion Barbecue, Casual Party, Formal Party, Thanksgiving
From book Better Homes and Gardens Pies And Cakes
This recipe makes one 9" pie which will serve between 6-8 people.


  • 4 cups Concord grapes
  • 1 cup Granulated sugar
  • 1/3 cup All-purpose flour
  • 1 tablespoon Lemon juice
  • 2 tablespoons Butter (softened)
  • 1/4 teaspoon Salt (Optional)


Step 1
Remove skins from grapes; set aside.
Step 2
Place pulp in a medium sized saucepan and bring to boil. Simmer for 5 minutes.
Step 3
Remove from heat and cool briefly. Sieve pulp into a mixing bowl and discard seeds.
Step 4
Add grape skins and remaining ingredients to pulp. Mix thoroughly.
Step 5
Pour into 9" unbaked pie crust and top with second crust or crumb topping.

Have you ever had grape pie before?

Recipe for Concord grape pie








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Concord Grape Ice Cream Topping

Grape Ice Cream Topping

Fall will officially be here this Wednesday, and to celebrate, I thought I’d share one of my new recipes with you.

This ice cream topping is delicious served warm over a dish of your favorite vanilla ice cream.

As the temperatures drop, which they are, I will start sharing recipes that feature some of my favorite fall flavors.  It’s all about pumpkin, apples, and grapes this time of year.

I am very fortunate that Concord grapes are plentiful and easy to purchase here in the Finger Lakes Region.  If you live an area where they are hard to come by then I apologize in advance.

This sauce is characteristically sweet and sour.  I think that’s why I can’t stop licking the spoon!

Concord Grape Ice Cream Topping

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Dessert
Occasion Barbecue, Casual Party, Halloween
A great Autumn ice cream topping made with Concord Grapes. Love the sweet and sour flavor combo!


  • 2 cups Concord Grapes
  • 1/2 cup Water
  • 1/4 cup Granulated Sugar
  • 1/2 tablespoon Corn Starch
  • 1 tablespoon Water
  • 1/2 teaspoon Butter
  • 1/2 teaspoon Vanilla Extract
  • 1 pinch Salt


Refrigerating this topping will cause it to thicken (jelly like).  Warm it in the microwave for about 30-60 seconds before using.


Step 1
Place whole grapes in medium saucepan and add 1/2 cup water to cover the bottom of the pan.
Step 2
Bring grapes to boil and cook for about 5 minutes. Remove from heat and strain through a cheese cloth saving the juice (about 1 cup). Discard the skins and seeds.
Step 3
Mix cornstarch and 1 tablespoon of water together in a small dish - set aside.
Step 4
Pour juice back into saucepan. Over low heat add sugar and cornstarch mixture. Bring to a boil until juice thickens.
Step 5
Remove from heat and add butter, vanilla and pinch of salt.
Step 6
Serve warm over ice cream. Can be refrigerated and warmed in microwave before using.

A Spoonful of Concord Grape Ice Cream Topping

Are you looking forward to fall desserts?  What’s your favorite fall flavor?

Ice Cream Topping Made With Concord Grapes



Our Camping Trip At Sampson State Park

Seneca Lake at Sampson State Park

A pink glamper

Last weekend hubby and I finally went camping.  This was the very first time we have camped as a couple. We have talked about doing this for a long time  but we just never got around to it.  Sometimes it’s hard to disconnect from the busy world we live in and just let go.  I think it’s easy to convince ourselves that we either don’t have enough time or money.

Booking our trip was easy because the state parks use Reserve America, an on-line booking agent for campgrounds, marinas, and parks throughout the US.

We chose Sampson State Park for our first camping adventure and it was a great choice.  State parks are relatively inexpensive and we literally had  Seneca Lake in our very own backyard.

Seneca Lake at Sampson State Park

Sampson is located in Romulus, NY, which is in the heart of the Finger Lakes –  not too far from home for us.  While there are lot’s of things to do at the park, and in the area, we kept our activity level to a minimum this trip.  We were looking for  rest and relaxation and that’s exactly what we got.

A lot of our trip centered around consuming delicious home cooked meals. The day before our trip my husband  prepared many of our meals in advance.  He loves to cook just as I love to bake.  His menu consisted of many of our favorites – pulled pork, chicken quesadillas, homemade salad’s, spaghetti and meatballs, and of course daily cast iron skillet breakfasts.  We ate better camping than we do at home – seriously!  The key to exceptional camping food is advanced preparation and a great cook.

Homemade Pulled Pork

In between all of our  R&R and eating we found time visit to the Sampson Military Museum which is located right at the park.  This is a must do if you are a local history buff, or enjoy anything to do with maritime, aircrafts, or military history.

Sampson Military Museum

During WWII, and prior to becoming a state park,  the property housed the Sampson Navel Base from 1942-1946.  From 1950-1956, the site was converted into the Sampson Air Force Training Base.

An interesting fact; Sampson Naval Base once housed the largest naval hospital on the east coast.

The history of Sampson fascinates me.  I can’t even imagine the hustle and bustle that once existed in this rural area.

Samspon Military Museum

Aside from visiting the museum, along with many other folks, we took some time to visit the Tin Can Tourist Rally that was going on Saturday in Loop 2 of the campground.  Who can pass up gawking at vintage campers?  Not me!

As for the park itself, the sites were well kept and the restrooms literally sparkled.  Not only did they look clean, they smelled clean.  And thank goodness for the large dishwashing sinks in both the women’s and men’s restrooms because shortly after setting up camp our water pump decided to go on the fritz.

We liked the distance that we had between our neighbors.  In other words, we weren’t camping on top of each other.  The built-in fire ring was nice and we got to enjoy a great campfire on a bright starry night.  And one last reminder, this campground is pet friendly so expect to hear a few barking dog on occasion.  Hence, the reason we didn’t take our dog along.

This was a GREAT first camping trip.  I am already thinking about our next adventure.  My husband just asked me, “where next?” That my friends is a good question.  So many state parks; so many choices.


The Happy Campers!

Chocolate Chip Cookie Bars For Glamping

Homemade Cookie Bars Recipe

It won’t be long and hubby and I will be off camping, or glamping (glamorous camping) as I prefer to call it.

We’ll be living it up in our pink and white camper decorated with throw rugs and a real (small) mattress covered with lots of comfy blankets and pillows.  Other amenities include a private and very cute cedar bathroom, a mini fridge/freezer that will be packed full of home-cooked food and wine, and a single serve coffee brewer that produces coffee quick on demand.  True glamping necessities!

Cute vintage camper remodel








Glamper Bathroom










Of course there is rain in the forecast which comes as absolutely no surprise to me.  Did I ever tell you about my camping trips as a Girl Scout?  There was actually one trip where I thought we might need to build an ark in order to survive!

In preparation for this trip hubby and I have made a list of things to bring, and things to do.  This list plays on both our strengths and weaknesses.  For example, cooking appears on his list, while baking appears on mine.  Just as making sure the lights are working properly on the camper is on his, while making sure the bed is made nice and cozy is on mine.

Most of my baking has been done in advance and it’s now stored in the freezer.  We are hoping to make this as trip as easy and effortless as possible – I’ll let you know how that works out.

In the meantime, here is one of the recipes I prepared for our adventure.  These bars are loaded with mini-chocolate chips.  They taste great with a cup of coffee, a cold glass of milk, or under a scoop of vanilla ice cream.  Your choice!

Homemade Cookie Bars Recipe








Chocolate Chip Cookie Bars

Serves 12
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Wheat
Meal type Dessert, Snack
Occasion Barbecue, Casual Party
These chocolate chip cookie bars are easy to make and make a great snack or dessert for camping or gatherings.


  • 2 Small eggs
  • 1/2 cup butter (melted)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tsp teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup mini-chocolate chips


Step 1
Preheat oven to 325 degrees. Lightly grease 9x11 baking pan with non-stick cooking spray and then line pan with parchment paper. Lightly spray parchment paper with non-stick cooking spray.
Step 2
In large mixing bowl, mix together melted butter, eggs, sugars, baking soda, salt, and vanilla.
Step 3
Beat in flour until thoroughly mixed. Fold in chocolate chips.
Step 4
Pour batter into prepared pan and bake about 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 5
Cool before cutting. Store in airtight container.

Mini chocolate chips make these bars tasty








A recipe from The Joy of Caking











You know you can always use different flavors of chips in these too!

So, tell me, have you ever camped?  Was it fun or a disaster?



Edging Toward Fall

Zinnias and beautiful fall flowers









Can you believe that we are into September already?  Yes, we are edging toward fall!  Are you ready?  I may be a little ready for it, but I’m certainly not prepared for what comes after.

I  think purchasing some of the first apples of the season is a sign that you might be a little ready for the fall.  I did this last weekend and I’ve got to tell you that they are delicious this year; a huge contrast from last years crop.  Yay!  That means lots of applesauceCrockpot apple crisp, and mini apple pies.  I took it with my cell phone and shared on my Instagram.

!st Apples of the Season








Speaking of baking, I  admit that I have been feeling a tad bit guilty this week because I haven’t baked anything to share in some time.  I have really wanted to make a pie but that hasn’t happened.   I’m promising you as soon as we get cooler temperatures I’ll make one and share the recipe.  I am hoping to make a grape pie or (two) this year.  I love this recipe for Concord Grape Tart shared by Anne the blog My Sweet Heart. It looks delicious too!

I also found a candle (Sonoma) at Kohl’s which smells so good.  I bought two of them, one for our glamper, and the other for our home.  I dare say this is my new favorite fall fragrance – it’s called Pumpkin Harvest. (Not a sponsored post or link) Just pure love!

Fall Fragranace 2015









And while I am edging toward the fall, I am not quite ready to let summer go without a trip to the Great NYS Fair which is in full swing until September 7th.

I am eager to share the highlights of our camping trip – so stayed tuned for more on that too.  Our last hurrah this summer!

Are you ready for fall?  Or are you digging your heals in the summer sand and protesting the change in seasons?

The Tin Can Tourists Are Coming to the Finger Lakes Region – September 2015

The 8th annual Northeast Tin Can Tourists Rally is coming to Sampson State Park in Seneca County, New York, from September 10th through the 13th.

On Saturday, the 12th, between (approximately) 11AM and 3PM the owners of these vintage campers will open their doors so the public can ooh and ah over them.

If you like vintage as much as I do, you’ll probably love this event!  An entire loop of the campground is reserved for members of the Tin Can Tourists but you’ll likely see vintage campers in the other loops too.

I went to this fun event in 2012 and 2013 and shared the highlights of both occasions here on my blog.  Be sure to check out my first post here, and my second post here.  I took loads of pictures that I shared in both posts.  If you find a particular photo that you like then please feel free to share it on one or all of your social media venues.

Tin Can Tourists Rally 2013 Sampson State Park

2012 Tin Can Tourist Rally - Sampson State Park

This is a great way to step back in time for a day and enjoy the beginning of autumn here in the Finger Lakes!

Country Favorite Molasses Cookies

Black Strap Molasses Cookie

Three molasses cookie recipes later.  Could this really be “the one”?

Black Strap Molasses Cookie







Yes!!  This is the one.

I’ve posted three other molasses cookie recipes here at The Joy of Caking and each of the cookies are all very good.  Each cookie has a distinct texture, and all are equally tasty, but this new recipe is (currently) my all-time favorite.

Check out these recipes and photo’s to see which cookie get’s your undivided attention.

Old-Fashioned Molasses Cookies

Through Thick and Thin – A Molasses Cookie Recipe

Fresh Baked Molasses Cookies

I’ve never denied being fickle where cookie recipes are concerned  – just in case you’re wondering.

Country Favorite Molasses Cookies

Serves 24
Prep time 15 minutes
Cook time 8 minutes
Total time 23 minutes
Allergy Egg, Wheat
Meal type Dessert, Snack
Misc Freezable
A soft and deliciously flavored molasses cookie. Great for a snack, dessert, or cookie exchange.


  • 3/4 cups granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter (softened)
  • 1 Large egg (beaten)
  • 1/2 cup black strap molasses
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 3 cups flour
  • 1/2 cup granulated sugar (set aside)


Step 1
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
Step 2
In a large bowl, cream together sugars, butter, eggs, and molasses.
Step 3
Add salt, baking soda, cinnamon and ginger. Mix in flour 1 cup at a time.
Step 4
Grease hands with non-stick cooking spray and shape dough into 1 inch balls and roll in granulated sugar. Place on prepared cookie sheets. Bake for about 8 minutes until cookies are light golden brown and slightly firm to the touch.
Step 5
Cool slightly and move to baking rack. Store in airtight container


Let me know which recipe looks like it would be your favorite!

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The Best Zucchini Bread – EVER!

Zucchini bread topped with cinnamon & sugar and light in texture

I’ve been busy this week stretching my time between work, more work, hoeing out for a yard sale, and planning our FIRST EVER CAMPING TRIP with the PINK PARADISE.

It won’t be long and we’ll officially be christening the camper that we’ve worked so hard to rehabilitate.   Our reservations are booked!  There really is such a fun energy that comes with planning a trip.  Especially one that is long overdue!

The Best Ever Zucchini Bread

In my not so spare time, I baked something special to share with all of you too. If you like zucchini bread then I can almost promise you that you’re going to love this recipe!  And if you don’t like zucchini bread, then I can almost promise you that you’re going to love this recipe!  This is a moist bread but the texture is lighter than most recipes.  The cinnamon & sugar topping makes it extra special too.  However, the only way you’re going to know that for sure is to make some for yourselves.

I have made up my mind that this will be my “go to zucchini bread recipe” from this day forward.

Zucchini Bread, The Best Ever!

Serves 2
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Allergy Egg
Meal type Bread, Breakfast, Dessert, Side Dish, Snack
Misc Freezable
A light textured zucchini bread that's topped off with a great tasting cinnamon & sugar mixture.


  • 3 Large eggs
  • 2/3 cups olive oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 3 teaspoons vanilla extract
  • 2 cups zucchini (peeled & grated)


Step 1
Preheat oven to 325 degrees. Grease and flour two 5x7 pans.
Step 2
In a large bowl, beat eggs, sugars, and oil.
Step 3
Add salt, baking soda, baking powder, cinnamon, vanilla, and flour; mix thoroughly. Fold in zucchini.
Step 4
Pour into prepared pans. Bake for about 45-50 minutes, or until a toothpick comes out clean when inserted into the center of each loaf.
Step 5
While warm, sprinkle tops of loaves with prepared cinnamon & sugar mixture. Cool before removing from pans.

Did you know that you can grate zucchini and freeze it?  If you have a recipe that you know calls for a specific amount of grated zucchini like this one does, just package accordingly to make thawing and use easier.

Delicious Zucchini Bread

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