One of our family favorites inspired by our go-to dessert at Liberty Market, and what recipe I probably get asked for more than any other. Nothing better than a salty but sweet, chewy but crunchy treat, am I right? If you’re making for a very large group or party I’d double the recipe, but if you’re only making for your family + leftovers, I’d follow this recipe as is and use a half cookie sheet. These are super rich and a little goes a long way! Watch a 30 second video tutorial, HERE.
It’s 100 degrees outside today, so naturally I filled up a bunch of online carts and then left them for someone who can safely wear a sweater to the mailbox in September. Feel free to shop my favorites here, and then go ahead and drink a hot chocolate for me while you’re at it. 😉
I’ve been loyal to the same zucchini bread recipe since high school (that was very telling of how cool I was in high school, wasn’t it?), but I recently decided to branch off and try this one instead, and I can confidently say that it’s my new go-to! It’s just as easy, full of flavor, and what really sold me… the sweet and crunchy bark-like top it comes out of the oven with. I wanted to go full George Costanza and save the top layer in a ziploc bag to hoard for myself. (Zucchini Top Singles!) Consider trying this recipe out this holiday season, and don’t forget a healthy smear of butter or cream cheese when serving. That’s non-negotiable.