Heat oven to 325 degrees. Coat two 8X4 inch loaf pans. Dust each lightly with flour. Set aside.
In a medium bowl combine the flour, salt, powder, soda, and cinnamon. Stir with a whisk to combine and aerate ingredients. Set Aside
In a large bowl beat the eggs. Add the oil, and sugars and stir until well blended. Add the vanilla and stir once more. Add the dry ingredients and stir until the mixture is well, mixed. The batter will be thick.
Grate the zucchini using the coarse side of a box grater. roughly chop the nuts and toast them lightly if that's your thing. Stir the zucchini and nuts into the batter.
Divide the batter between the two prepared pans. Place the pans on a cookie sheet and bake in the preheated oven for 40 - 60 minutes. A toothpick should come out clean when poked in the center.
Remove from oven and cool in pan for 15 minutes. Remove from pan and allow to cool completely. Slice and serve or freeze for another day.
For a tasty fruit dessert any time of the year, combine dried apricots and almonds with light brown sugar and eggs. Bake it atop a sweet pastry crust and cut it into bars as big as you dare. This is so easy and so incredibly good, that it will become your go to all occasion cookie bar.
Combine the apricot pieces and water in small pan. Simmer covered for ten minutes until plumped and tender. Drain and set aside.
Preheat oven to 350 degrees. Butter a 9 X 9 baking pan. Combine sugar and butter until blended. Gradually add one cup of the flour stirring until a soft crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake 25 minutes or until light golden. Remove from oven.
Mix the remaining flour, salt, and baking powder in a small bowl. In a medium bowl, beat the eggs and brown sugar until they are thick and light colored. Stir in the extracts, blending well. Slowly add the flour mixture. Add the almonds and apricots, blending well.
Pour the mixture onto the baked crust. Smooth evenly with a spatula. Return the pan to the oven and bake for approximately 30 minutes more. Top should be deep golden brown and feel springy.
Cool completely on wire rack. Cut into 16 squares.
Heat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Add the eggs and vanilla and beat to combine well.
Dissolve the baking soda in the hot water. Add to egg and sugar mixture and mix. Add the flour and stir until well combined.Stir in the nuts and chocolate chips until evenly combined.
Using a small cookie scoop, place dough on parchment lined baking sheets. about 2 inches apart. Bake for 10 - 12 minutes. Allow to cool on pan for 5 minutes. Transfer to a wire rack to cool completely.
Store airtight for up to 1 week.
Whisk flour, baking powder, and salt. in a small bowl. Melt one cup of the mint chips over hot water, stirring occasionally.
Beat butter and sugar in a medium bowl until fluffy. Add the melted chips and vanilla. Stir to combine. beat in the eggs then beat in the flour. Stir in the rest of the mint chips. Gather dough into a ball, wrap in plastic , and chill until very firm.
Preheat oven to 350 degrees. Shape the dough into 1 inch balls. Roll thickly in confectioners sugar. Place approximately 2 inches apart on parchment lined cookie sheet.
Bake 10 - 12 minutes until the tops appear cracked. Let sit on cookie sheet for 5 minutes, then move to wire racks to cool completely. Store airtight up to one week.