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Thursday, September 2-
Beef n Swiss sandwich, Frog eye salad, and dessert.
Friday, September 3- Taco in a shell and Brownies.
Monday, September 6- We will be CLOSED
Tuesday, September 7- Applesauce french toast, bacon, and banana.
Wednesday, September 8- Spaghetti, Green beans, Green salad, Garlic toast, and dessert.
Recipe of the week:
Pumpkin Zucchini Bread
Ingredients
3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts (Optional)
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.
Cook’s Note:
Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.Nutrition Facts
Per Serving:
435 calories; protein 6.8g; carbohydrates 65.1g; fat 17.2g; cholesterol 46.5mg; sodium 360.9mg
