Gluten Free Chicken and Dumplings

Chicken and dumplings with mixed veggies

I'm so proud to say that starting this blog has created a fantastic dialogue between my parents and I!  A few weeks ago my mom emailed me a recipe from their dinner, but no picture with it.  Of course this means one thing, I need to make the dinner myself and take pictures!  Yumm!  This was a fabulous way to use up leftover rotisserie chicken, but I think it might be a nice candidate for leftover turkey too.  I'll let you know how that goes.  I also added a huge amount of frozen mixed veggies to make it a one pot meal, it was a little more like a chicken pot pie, but it was amazingly delicious!  The gravy is velvety smooth, and the biscuits on top just make a perfect topping to the dish.  I also used about 3/4 of a roasted chicken instead of the 2 cups Mom used.  This is definitely one of those dinners that you can play with and add all sorts of things and make changes just to see what happens.  And DO NOT open the lid on the pot once the biscuits are in!  Like Ceci says "NO peeking!"


Here is Mom's email to me, I thought it made a nice sort of guest post so I left it unedited.  

Hi Sweetie,

Thought I would share my quick cook Chicken and Dumplings with you.  It took about an hour to put together but could be shorter depending on your stove.  There is no substitute for Little Grandmas or Sue Arndt's versions but it is pretty close considering how fast it went together and I didn't have to man the stove all day while the chicken cooked in the pot.  Your dad loved it!   XOXO Mom

Biscuit/Dumplings

1 C GF Bisquick mix

3 T shortening

1/3 C milk

1  Egg

Cut shortening into mix, using a fork or dough blender till particles are the size of small peas. Stir in remaining ingredients until soft dough forms.  Set aside and start gravy.

Biscuits ready and waiting

Broth/Gravy

4 C water

4 T cornstarch

1 T chicken base "Better Than Bouillon"  (a product I love and get from Costco)

2 C cut up cooked chicken (I used leftover Costco chicken)
3 C frozen mixed veggies

Salt and pepper to taste

Chicken and veggies ready for biscuit topping

Dissolve cornstarch in the water and pour in large deep frying pan as the water is heating stir in the chicken base.  Continue to stir and as the broth thickens add the chicken, and veggies and heat through.

As broth is hot and bubbly take biscuit dough and form into balls and then gently flatten before you lay them on top of your broth/gravy.  Once you have used all the dough cover the pan and let the heat and steam cook the dumplings, about 20 min.  You can tell if they are done by taking a fork and scraping the top of a dumpling and it is no longer doughy inside. 

Finished product in the pot, with a few portions out already

Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scone with golden raisins and topped with maple sugar

Today I decided I couldn't wait any longer to try this recipe, I love the fall, and I love pumpkin themed food.  I dislike that I can't just walk into a donut or coffee shop and grab a pumpkin muffin, or donut, or some other yummy baked good and enjoy it.  But after making these scones today I won't have to be sad about that ever again, I will only have to be sad when I run out of them and have to wait the 15 minutes for the oven to finish baking.

The scones have a great dry crumbly texture which goes beautifully with a cup of coffee, and the pumpkin is a perfect compliment to the gluten free flours, its as if they were made for one another.  I also love the level of spice, it fills your nose with all those happy fall smells and aromas, the house smelled so good when these came out of the oven, I can't even explain how happy it made me.  The golden raisins are nice too, they add a nice texture to the perfect scones.

I found this link, Andreasrecipes.com, on the list created by Shauna, the Gluten free Girl, Gluten Free Thanksgiving.  Andrea Meyers wrote a lovely story and recipe for these scones and it made me want to make them even more.  She used Bob's Red Mill GF All Purpose Baking Flour, which is great if you have it on hand, or don't have a variety of flours to utilize.  Sadly I can't find it in a large enough quantity, or for a decent price here on Long Island, and I enjoy mixing and matching my own flour combinations.  If that all sounds a little intimidating, then by all means use the Bob's All Purpose Flour, I love it when people bake gluten free, but if you are at all intimidated don't stress, keep it simple and use one of the many premixed flour options out there.

I can hardly wait to make these again for my parents to enjoy, Tim has suggested we should add a little drizzle of powdered sugar icing when we make it next.  That makes me happy, the more sugar the better!    I'll let you know how that works out.  Tell me if you can think of any other add-ins or changes that I can use to tweak this recipe, I know I will be making it again in the next couple of months.

Adapted with permission from Andrea Meyers.

GLUTEN-FREE PUMPKIN SCONES

Makes 8 scones.
Equipment

food processor with blade attachment
small bowl
large mixing bowl
baking sheet, greased or lined with parchment paper

Ingredients

1/4 Cup Soy Flour

3/4 Cup Brown Rice Flour

1/2 Cup Sweet Rice Flour

1/2 Cup Tapioca Starch
1/2 teaspoon xanthan gum
1/3 cup (58 g) granulated sugar
1 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick (8 tablespoons/113 g) cold unsalted butter, cut into small pieces

1/2 cup (120 mil) pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup (50 g) raisins or golden raisins

milk
cinnamon & sugar mix

Preparation

1. Preheat oven to 400° F/200° C.

2. In food processor bowl, mix the flour, xanthan gum, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the pieces of butter and pulse about 10 to 12 times. The mixture should resemble coarse cornmeal.

3. In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.

4. Pour the flour mixture into the large mixing bowl and add the raisins. Stir in the pumpkin mixture until large dough clumps form. Press it all together with a spatula, making sure you don’t have any loose bits of flour.

5. Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about 3/4-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.

6. Cut into 8 triangles and place them on the prepared baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on the baking sheet for 5 minutes and serve warm or at room temperature.

Pasta Sauce, with hidden vegetables

Ceci enjoying one of her favorite meals, at The Old Spaghetti Factory, this kid LOVES pasta and sauce!

I've mentioned this before, but my darling sweet daughter Ceci, refuses to eat vegetables.  I'm lucky if I can get her to willingly eat 1/8 of a baby carrot per day, so I have to get creative and hide veggies in foods that she is willing to eat without noticing.  One of her most favorite meals is noodles with sauce, she will eat it until she explodes, and then have another bowl.  She also refuses to eat beef, I don't force it on her at all, most days we give her some sort of chicken if we are eating beef, but apparently pasta sauce is an acceptable way to consume beef in her opinion.

Last week I made a huge pot of Pasta sauce for dinners, we don't mind left overs here and try to get a few dinners out of each meal to ease our schedule.  I managed to hide a zucchini and a half and several baby carrots shredded and ground up in the sauce, and Ceci was none the wiser, and happy to have her favorite meal for several days in a row.  I was happy to have something that she would gladly eat, and to not have to cook multiple nights in a row.  The fact that she got some veggies in her just made it that much better.

I can't say that it was a very remarkable Pasta sauce, but it tasted good, was filling, and had extra healthy stuff in it.  Can't go wrong with that combination.  Here's how I did it, and you should read this more as a guide than a true recipe, feel free to add in different veggies or spices.

Pasta Sauce with Hidden Vegetables

2   lbs of Ground Beef
1   large Onion, chopped
1-2 small-medium Zucchini, shredded
15  Baby carrots, shredded
2   22 oz cans Crushed Tomatoes
2  tsp Kosher Salt
2  tsp Pepper
1   tsp Dried Oregano
1   tsp Dried Basil
1  Beef Bullion Cube

Directions:

Delicious veggie mush!

In a large stock pot, brown ground beef, if using low fat beef, add a tablespoon or two of oil to prevent burning.  When the beef is cooked, remove it from the pan and set aside.  Place Onion, Zucchini and Carrots into pot and saute until softened.

Place cooked veggies into food processor and grind up to a thick slurry, this will allow it to blend into the sauce better and be less perceptible to picky eaters.  If you don't mind the shreds and chunks of veggies, you can skip the food processor.

Return the veggie mix to the pot along with the ground beef, and pour in the cans of crushed tomatoes, and stir to combine.  Add in the herbs and spices, stir and let simmer.  Use a clean teaspoon and taste, add more seasoning to taste.  I tend to be very light handed with the seasoning while my husband Tim is very heavy handed, some how we find a balance.  You will have to taste because some canned tomatoes are pre-seasoned while others are plain.

Boil Gluten Free noodles according to package, and drain off water.  If Pasta sauce seems to thick you can add some pasta water to thin it down.  Then pour a heaping ladle full of sauce over a bowl of pasta, and sprinkle with Parmesan cheese.  You can also serve with garlic toast if you like, I'm lazy and toast a slice of bread, butter it, and sprinkle with garlic salt.  Definitely a favorite meal for all in this family, I hope your family enjoys it too.

Link For Gluten Free Thanksgiving

If you are someone with Celiac Disease, or eat gluten free, or are at all curious about gluten free food, you have to check out The Gluten Free Girl and the Chef.  She has some amazing ideas, including this week's post for a Gluten Free Thanksgiving, so many incredible recipes compiled in one place.  I can't wait to try some, I think the pumpkin scones are calling my name.  Hope you are all inspired to have a delicious Gluten Free Thanksgiving dinner!

Gluten-Free Chocolate Decadence Pecan Cookies

Amazingly good!

I saw this post Cookies Everyone will Love, the other day on my facebook news feed, when I opened it up and saw the first cookie picture I was so excited.  I used to get a similar cookie from Whole Foods bakery that was so delicious, but I don't go to Whole Foods very often these days.  The biggest problem with the whole foods cookies is that it is not a dedicated GF bakery so even with my lack of sensitivity to gluten right now I still worry that some uneducated person knocked some wheat flour into the mixer.  Plus why spend money when you can make it even more delicious at home.

One great thing about making these cookies was, I had all the ingredients in the cabinet, a few months ago I had made a Flourless Chocolate Cake from Food Network that called for bittersweet chocolate (I'll discuss that in another post, suffice to say it was incredibly delicious).  I did have to buy the pecans, but with the holidays coming they will be in good use around this house.

I'm pretty spastic when it comes to reading recipes off the computer but I really wanted these cookies, so I started making them.  Thank Goodness my husband and in-laws were home because I had to send Ceci away while I was making them.  The steps got a bit convoluted and I was really stressed out while making them, and having a toddler eating raw flour sitting on the counter does not lower my stress level. One thing I will change in the future is to toast the nuts prior to making the cookies, instead of trying to manage them while working the cookie batter.

 I have simply tidied up the formatting of the previous post so it is a bit more fluid to read, I also looked at the original recipe from LemonPi and gained a little inspiration.  I tried to simplify the mixing process to exclude the double boiler, but was unsuccessful, the double boiler stays, sorry.  I was really hopeful to be able to a few less dishes.

To give you an idea of what you are headed for when you finish making these cookies, they can only be described as the brownie of the cookie world, and the perfect brownie at that!  There is a light crispy outside crust, protecting an amazing chewy tender inside, and filled with toasted pecans,  they are perfectly delicious!

I can just finished a second batch today and it was much easier to make the second time around, I also used coffee instead of vanilla.  I can't say that I taste coffee, but I think the chocolate flavor is enhanced, I think it might be a keeper of a tweak on the old recipe.

Gluten-Free Chocolate Decadence Pecan Cookies

Adapted from Alice Currah's  Adapted from LemonPi and based on Alice Medrich’s recipe from Bittersweet

INGREDIENTS:

1/4  Cup sweet rice flour
1/4  tsp baking powder
1/4  tsp salt

8    ounces bittersweet chocolate chips (about 1 1/2 Cups)
2    Tbs unsalted butter

2    large eggs
1/2 Cup sugar
2     tsp pure vanilla extract (or coffee, or OJ (no pulp), or flavored liquor)

1 1/2 Cups toasted pecans, coarsely chopped
6     ounces semi-sweet chocolate chips (about 1 Cup)

2 sheets parchment paper


DIRECTIONS:

Preheat oven to 350 degrees F.

In a small bowl, mix the flour, baking powder, and salt together, set aside.

Place bittersweet chocolate chips and butter in a medium to large microwave-safe bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Repeat this until all the chocolate chips have melted and the mixture is smooth, set aside.

Using a double boiler or make your own double boiler whisk the eggs, sugar, and vanilla thoroughly in the top bowl/pan over simmering water in the bottom pan.  Whisk egg mixture until it is lukewarm and then add it to the chocolate mixture, stirring until everything is well combined.  If eggs are not warm when you add them to the warm chocolate, the chocolate will cook the eggs and be a horrible mess of chocolate scrambled eggs.

Add the flour mixture, semi-sweet chocolate chips, and pecans to the chocolate mixture. Your batter will look like thick cake batter. Do not fear, after they bake they will look like and taste like cookies!

Scoop dough (it will look very wet and sloppy) into rounded tablespoons (I used a small cookie scooper) on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 12 minutes until the surface of the cookies look dry and set.

Remove the cookies from the oven, with the cookies still on the parchment paper, slide the paper onto racks to cool. If you leave the cookies and the paper on the cookie sheets the cookies will continue to bake, and be dried out.  Gently peel the parchment paper back after cookies have cooled for at least 30 minutes. If you can wait that long to start eating them, I certainly can't.

Some serving suggestions for you to consider Peppermint ice cream and chocolate sauce.

Or, as we discovered tonight they make FABULOUS ice cream sandwich cookies!  with Pumpkin Ice cream, Yummmm...... 

Roasted Brussels Sprouts

Roasted Brussels Sprouts!

I know what you might think, Brussels Sprouts Ewww!  And to that I say, then who ever cooked the Brussels Sprouts you ate was mean.  Tim and I found the deliciousness of Brussels Sprouts last year, I had seen more and more TV chefs using them and we were very curious why so many trained chefs would be using a veggie with such a bad reputation.  I got a small pack from the grocery store and Tim sauteed them and they were sooooo good!  I kid you not they taste like veggie candy to me!  Toasty and almost sweet, but with the salt and oil on them, I guess they might be the kettle corn of the vegetable world if I had to describe it.  When sauteed or roasted their natural sweetness comes out and they are just amazingly good.  We prefer ours a little underdone so they still resemble Brussels sprouts, you can cook them longer, but then they start to have an acrid burned taste to them which I can't stomach.

This weekend I found a huge bag of sprouts at Costco, 2 lbs to be exact, and brought them home.  Usually when we find them in the regular supermarket they are a 10-12 ounce package, which is fine if you only want to eat 4 sprouts each.  So finding this huge bag was great!  Usually Tim does the sauteing and since he does such a great job, I'm afraid to do it now.  I'm such a chicken when it comes to cooking.  I love baking but cooking drives me wild.  Then out of no where Food Network posts a roasted Brussels sprouts recipe on facebook yesterday, as if they knew I needed it.  I did tweak it a little to suit our tastes better.

I couldn't have been happier with how they came out, if I hadn't had such a delicious Shepard's pie to eat, I could have eaten a whole bowl of these Brussels sprouts.  One exceptionally important bit of information about Brussels sprouts, no matter how you choose to cook them, NEVER EVER Reheat them!!!  We tried heating leftovers one time and I gagged.  This may be why some of you think you don't like sprouts, they are AWFUL when reheated I'm sure it has something to do with the fact that they are in the cabbage family, and all the gasses they release, I couldn't say definitely.  Just a word of advice for you, don't boil them or reheat them, those are the horrible flavors that everyone thinks of when they hear the words Brussels sprouts.  


With all that said, if you cook them right they are delicious, and down right addictive.  So here goes, I adapted Ina Garten's recipe yesterday and came up with this.


Roasted Brussels Sprouts


Brussels Sprouts (Enough for one meal, with no left overs, about a handful per person)
Olive Oil
Kosher Salt
White Pepper


Preheat oven to 400 degrees (F).  Prep Brussels Sprouts by trimming off the base ends just enough to get the dried or browned portion off, and remove any yellow or damaged leaves, and cut in half.  Place halved Brussels sprouts on a rimmed sheet pan, drizzle with olive oil, sprinkle with kosher salt and white pepper.  Use your hand to stir the sprouts around on the pan to mix and coat them.  Place pan in oven for 22 min, shake pan half way through roasting if desired.  Remove from oven and serve immediately, giving a few minutes so they don't burn your mouth, but certainly don't eat them cold.

Brussels Sprouts on the cookie sheet just after being removed from oven

Try them tonight and rethink your opinions of Brussels Sprouts!

Family Affair

What I neglected to mention in my Celiac Stories post is that my Dad, at the age of 54 discovered he has Celiac Disease too.  As much as I don't like someone else having to deal with Celiac Disease, at least we know where mine came from.  But now all those burger buns, and fish breading that he ate for me when I was a kid, aren't looking like it was the best idea.

I started this blog to help people work their way through the gluten free world, and I should mention my parents worked so hard to take care of me when I was little, that it is my inspiration and education to take care of myself and my daughter.  Today I'm happy to feature something Dad made, Beef Goulash from Ginger Lemon Girl.  I wish I could have come over for dinner because this looks AMAZING!  And I can guarantee that Ceci would have had a double portion!

Love you Dad!  Keep up the great work!

Roasted Butternut Squash Soup with Gluten Free Croutons

Very thick Butternut Squash Soup with Gluten Free Croutons

Now that fall is here it's time for all the wonderful comfort foods, and soups.  One classic fall soup is Butternut Squash, rich, thick, hearty and delicious.  I also love, that it works with so many spices and herbs and can take on so many permutations of flavor.  For this go around I kept it simple, just some salt, pepper, and a little nutmeg.  I was able to get a ton of flavor out of roasting the squash before mashing it into soup, I also used chicken stock and milk to add flavor and liquid to the soup.  The croutons were a yummy crunchy addition to the velvety warm soup.  I used such a big squash that we had to put some soup away in the freezer for another dreary rainy day.

I should let you know that I find these "cooking" posts the hardest to write, as we say in our house "cooking is art, baking is science."  I'm really good at the math and science stuff, it makes sense to me, but the whole pinch of this and dash of that, just confounds me.  So it is even harder for me to sit down and not only remember what I did but try to quantify what I did so you can be inspired in your own kitchen.  I guess my best information for you is just to keep tasting things and see if you like it, if not, throw in some more seasoning.  Sadly I'm horrible at seasoning things and usually have to rely on my husband to do so, he is excellent at seasoning and cooking, but doesn't even attempt baking.  Somehow I managed to season this soup all by myself, I was pretty proud of myself.

Please take this recipe as more of an inspiration than a list of instructions and season the soup to your own personal tastes.  Now get out there, buy a nice big Butternut Squash and get to work!

Roasted Butternut Squash Soup

1 Large Butternut Squash
Olive Oil

Roasting Directions:

Halve Squash, remove seeds, coat with a thin layer of olive oil and place flesh side down on baking sheet.  Place in 400 degree (F) oven until squash is fork tender, probably 40 minutes for a medium size Butternut Squash.  Let the squash cool a little bit, so that you can handle it without burning yourself and then scoop out the roasted flesh into a pot.


Soup Directions:
1 medium apple, peeled, and cut
1 small to medium onion
Olive Oil
Kosher Salt
White Pepper
Nutmeg
Cinnamon

Before you put the squash in the pot saute some diced onions and apples, once the onion and apple are done add the squash. Use a potato masher to break down the squash in the pot, add a liquid of choice to the squash in the waiting pan (I use chicken stock, water, milk, or apple juice depending on my mood that day, or combinations of the liquids), add 4-5 cups of liquid.  Cook on medium to low heat and season to taste with salt and pepper, and anything else you think smells nice with it, nutmeg, curry, cinnamon, anything, see what you have in the pantry, and taste as you go to see if it needs more of anything.  Add more liquid if you think it needs it, soup is a very subjective thing, and can be as thin or thick as you like.  Serve in a nice big bowl with a garnish of choice, I used toasted gf bread cut into croutons, next time I might try some toasted pecans.

Annie's Gluten Free Bunny Cookies

Ceci has a new love in the food world!  I found these at Stop and Shop one day and she was very excited "Mommy, Bunny Crackers!!"  I of course bought them and gave her a few in the car, she seemed to enjoy them.  I've given them to her occasionally, and she likes them.  Then the other day out of nowhere she pulled them out of the pantry herself and told me she needed Bunny Crackers, I should mention it was 10am.  Not my ideal time to give, an already busy toddler, cookies.  She eventually got her cookies, she just had to wait till after lunch.  Now if Annie's would just make a box of only chocolate bunny cookies, Ceci would be in hog-heaven.  She eats around the vanilla ones like they are poison, I think they are delicious, they have the texture of a graham cracker.  I like the combination of the two cookies together, but life isn't really about what I like sometimes.  I checked their website, and no such luck, they only make the combo pack of cookies.  I'll keep an eye out, until then I suppose I'll have to eat all the leftover vanilla cookies, poor me.

Why Xanthan Gum is Important: Zucchini Bread Failure and Recovery

Zucchini "Bread" drizzled with Cream Cheese frosting.

This week we made a huge pot of spaghetti sauce for dinners, Ceci LOVES pasta and sauce, it's one of the few things she will eat without convincing.  Lately we have taken to adding zucchini and carrots to the sauce to increase her veggie intake.  I know any Italian Americans reading this are horrified, but it's one of the only ways she won't reject vegetables, and I'll take anything I can get.  In the process of making the sauce I realized there was a lot of zucchini, so I set some aside and planned to make Zucchini Bread, one of my favorite quick breads.

I was in such a hurry the day I made the Zucchini Bread that I neglected to add Xanthan Gum to the batter.  It could have been that I was trying to entertain, feed, potty train, and educate a busy 2 year old while making bread.  Ceci was in fact helping me mix flours, but I was struggling to make sure she didn't spill the containers of flour.  I should also mention that her creativity continues to this moment, she is literally sitting on top of me over one arm while I try to type on the laptop, but the intermittent snuggles are worth it.

"Ta-da!"  "I helping Mommy!"

We got the batter all mixed and into the pans, put it into the oven and set the timer, without a problem.  After about 15 minutes I checked the oven and noticed that the bread was not rising at all, and didn't look like it was dry and fluffy.  I looked like a pan of brown bubbly goo, and there was nothing I could do at that point.  This has happened one other time and I caught it before I put the item in the pan and was able to add Xanthan Gum before I baked it.  Sadly that did not happen here so I let it bake through and sadly pulled it out of the oven when it was done.  I did taste it when it was cool enough and it was very moist and delicious!  I decided to save it and figure out what to do with it later, besides eat it.

We were invited to dinner and I decided to recover the second loaf of Zucchini bread, for dessert.  I flipped it out of the pan and prepped some cream cheese frosting, which I thinned out with some orange juice so that it could be drizzled over the "cake".  Tim and I have discussed at length what we should call the resulting concoction with no good result, options include a cake, bar, mess, but mostly delicious.  Above all it is really yummy, lots of spice from the cinnamon and moist from the zucchini and oil, with a crispy crust from the sugar.  Everyone enjoyed the dessert and said it was no problem I had forgotten an ingredient.  I was really relieved that it was accepted, and I got a chance to use up the bread and didn't have to throw it out (I don't like to throw out food.)

As you can see, Xanthan gum is a binder, and often used as a replacement for Gluten.  It has no taste, but it's coagulation/solidifying properties are far more important than taste.  To better understand you can visit the Wikipedia article on Xanthan Gum, where it is explained far more scientifically, and clearly than I could ever try to.  I have also learned that some people cannot tolerate xanthan gum due to it's source of origin, and xanthan gum can be derived from wheat.  Please check your sources, if you can digest xanthan gum, be sure to buy it from a reliable Gluten Free distributor. Such as Bob's Red Mill Xanthan Gum.

Here I've given you the proper recipe for the proper Zucchini bread, but if you are feeling a little crazy, by all means go ahead and leave out the Xanthan gum and see how you like it.

Zucchini Bread

3   Eggs, beaten
1   Cup Vegetable or Canola Oil
2   Cups Sugar
2   Cups Grated Zucchini

1/4  Cup Soy Flour
1/4  Cup Brown Rice Flour
3/4  Cup Sweet Rice Flour
3/4  Cup Tapioca Starch
1     tsp Xanthan Gum
1     tsp Salt
1     Tbs Cinnamon
1     tsp Baking Soda
1     tsp Baking Powder
2     Cups chopped Walnuts

Combine eggs, oil and sugar in bowl, and mix well.  Add Zucchini and blend well.  Mix dry ingredients in a separate bowl, and combine together.  Add dry ingredients to wet mix and blend slowly, just until combined.  Gently fold in walnuts.  Pour into 2 greased loaf pans and Bake at 325 degrees F for 60 minutes.  Remove from pans and cool completely.

Cream Cheese Frosting, is delicious on top of this to elevate it to a true dessert.  I added a couple Tablespoons of Orange Juice to 1 cup of the frosting to thin it down some.  It added a little hint of citrus kick and allowed the frosting to drizzle instead of having to spread it.