Healthy Pumpkin Apple Bread with Maple Glaze

Pumpkin and apple. The combination of my two favorite fall flavors baked into one healthy, not-too-sweet pumpkin apple bread.

pumpkin apple bread with maple glaze

I love, love, LOVE autumn and everything it symbolizes. Life dialing down from the turbo speed of summer. Vibrant colors coming to life after dark, chilly mornings. Warm earthy foods.  Pumpkins and apples.

Last weekend I was craving something sweet to pair with my morning cup  of brew.  A sweet that my soul, psyche and thighs would not regret.  Something fall-y, somewhat  indulgent yet healthy.  It happened to be homecoming weekend and I was in a silent lather –my babies were knockout gorgeous and the reality of them not being kids anymore was knocking. So I did what any mother experiencing such heart palpitations would do; I dug deep into my recipe archive and pulled out my girls’ favorite preschool snack that I used to bake what seems like not that long ago. And in keeping with a season of change, I put a new spin on that ole recipe.

Voila! Pumpkin apple bread made with a combination of all-purpose and whole wheat pastry flours, fresh picked apples from the backyard tree, plenty of spice, and a generous drizzle of maple glaze.  The glaze adds just enough decadence without loads of calories and nicely enhances the pumpkin, apple and cinnamon flavors of the bread.

The bread is moist but firm enough that I’m sure it would make delicious French toast. {I’ll have to try that sometime.}

slice of pumpkin apple bread

Best of all, my girls remembered those preschool muffins and we shared sweet memories with a slice of this pumpkin apple sweet bread. What a great way to start a beautiful autumn day.


Healthy Pumpkin Apple Bread with Maple Glaze
Prep time: 
Cook time: 
Total time: 
  • 1 Cup whole wheat pastry flour
  • 1 Cup all-purpose flour
  • ½ Cup sugar
  • ¼ Cup packed brown sugar
  • 3 t pumpkin pie spice
  • 1 t baking soda
  • 1 t baking powder
  • 2 eggs
  • 1 Cup pumpkin
  • ½ Cup canola oil
  • 1 Cup chopped apple
  • Maple Glaze:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon vanilla
  • ½ tablespoon water
  • 1-2 teaspoons real maple syrup
  1. In a large mixing bowl, combine the first 7 ingredients.
  2. In a smaller bowl, combine the remaining "wet" ingredients except the apples.
  3. Add the wet to dry, being careful not to over mix.
  4. Gently stir in chopped apple.
  5. Spoon batter into greased 9" bread pan and bake at 350 degrees for 60-70 minutes.
  6. Allow to cool in pan for 10 minutes before loosening sides and turning out onto wire rack.
  7. To make glaze, melt butter in a microwave safe bowl or saucepan. Stir in remaining ingredients and stir until smooth.
  8. Drizzle over bread and enjoy!



Zucchini feta bread with caramelized onion

Oh, the places your taste buds will go after one bite of this zucchini feta bread. (Can you tell school is around the corner and I’m beginning to feel nostalgic?)

zucchini feta bread slice

Right about now kitchens counters across the country are piled with mountains of zucchini and summer squash. A blessed bumper crop that turns people into zucchini bread baking machines. Fill the freezer now and enjoy a taste of summer in the dead of winter.

Summer may be winding down but my zucchini and yellow squash plants have missed the memo. I guess they’re late bloomers this year (pardon the pun), but so is my sweet corn. I won’t even mention the jalapeno plants that little bunny foo foo’s feasted on when a particular hunky hubby left the garden gate open one night. But I digress.

The plethora of flowers still adorning my zucchini and squash plants are a sure sign that I’ll have plenty of opportunity to fill the freezer with sweet bread, so tonight I decided to skip the sweet and go for the savory. Score one for this mama! Being ever mindful of sodium, there’s a scant quarter-cup of feta cheese that can easily be adjusted to personal taste or omitted entirely. The caramelized onion, however, is a must have and well worth the effort.

zucchini bread with feta and caramelized onion

Zucchini feta bread is a delicious side dish, which is how my family enjoyed it this evening, but would also make a unique appetizer served in small wedges or slices if baked in a square pan. I bet it would be even better paired with a fruity red wine. Note to self.

As always, twist and turn this recipe and make it your own — and be sure to tell me how it turns out!

Zucchini feta bread with caramalized onion
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ medium onion, chopped
  • 2 green onions, chopped
  • 1 Tablespoon butter or margarine
  • ½ Cup whole wheat pastry flour
  • ½ Cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 Tablespoon vegetable shortening
  • 1 Cup thinly sliced zucchini or yellow squash
  • ¼ Cup crumbled feta cheese
  • 2 whole eggs + 2 egg whites, beaten
  • ½ teaspoon ground black pepper
  • ¾ teaspoon dried thyme
  • 1 teaspoon garlic powder
  1. Sautee chopped onions in a tablespoon of melted butter or margarine over medium heat until golden brown.Cool completely.
  2. In a medium bowl, mix flours and baking powder together and cut the vegetable shortening into the mix using a pastry knife or two knives.
  3. Add remaining ingredients and stir together by hand. Be careful not to over mix.
  4. Bake at 350 degrees in a greased 9 inch square pan or pie plate for 30 minutes.



Blackberry (drop) muffins made with yogurt

What do you get when you cross a scone and a muffin? A scoffin! Not very original, huh? Hubby tells me my funny bone was removed with my adenoids. Call these whatever you wish, I call them deliciously-irresistible-good-luck-eating-just-one blackberry muffins.

blackberry scone muffins - scoffins

I seem to be hung up on what exactly to name these little treasures. “Blackberry drop muffins” is fitting since there’s no forming involved and they are tender, moist and sweet just like a muffin top. Hence the cross between a scone and muffin.

In between baking and lamenting on what to name my baked goods, I’ve been trying to take to heart the words spoken so meaningfully and eloquently at my niece’s high school graduation. I’m reducing the multitasking, unplugging to live in the moment more and finding sheer pleasure in even the minutest things by not thinking about a gazillion other things – just living in the moment.

And on that happy note I hope you try these randomly named blackberry drop muffins made with yogurt. Let me know if you come up with a clever name. 🙂

Blackberry Drop Muffins
Serves: 12
Yogurt cuts the fat but the taste soars in these blackberry drop muffins. A cross between a scone and a muffin - tender, sweet, delicious.
  • 1½ Cup all-purpose flour
  • ½ Cup whole wheat flour
  • ¼ Cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon peel
  • 1 Cup low-fat vanilla yogurt
  • 1 egg
  • ¼ Cup melted butter (unsalted)
  • 1 Cu fresh or frozen blackberries
  • Optional Glaze:
  • ½ Cup powdered sugar
  • 1 Teaspoon lemon juice
  1. Stir wet ingredients into dry until just moistened.
  2. Fold in blackberries.
  3. Drop by heaping tablespoons onto greased cookie sheet.
  4. Bake at 400F for 15-18 minutes.
  5. Mix powdered sugar and lemon juice and drizzle glaze over warm muffins.


White Chocolate Apricot Scones

apricot white chocolate scones

I’m making good on my promise and sharing my family’s absolute all-time favorite white chocolate apricot scone recipe. Light and moist, and not overly sweet, these apricot scones are enhanced by creamy white chocolate and are a perfect compliment to a strong cup of fresh brew.  It’s an easy recipe that I am convinced is 100% goof-proof.

apricote white chocolate scone close up view

My food photography skills are a work-in-progress, though I’m rather proud of this picture. The melted white chocolate surrounding the chunks of apricot look luscious. Makes you want to go ahead and bake up a batch of these scones right now, doesn’t it?

freshly baked scones

These white chocolate apricot scones are longtime Easter morning tradition in our household and who knows, maybe my Beauties will someday make it a part of their own household traditions.  Of course,  each of my three Loves complain that I don’t bake these scones very often during the year, and I suppose that’s subconsciously purposeful. I don’t want to ruin tradition.  I think we all tend to associate certain foods with certain holidays – it’s part of coming together with those we love and part of the memories. These white chocolate apricot scones are simple in many ways, yet oh so special.


White Chocolate Apricot Scones
Serves: 8
White chocolate and apricot are a delightful combination in these scones. Light, slightly sweet, and delicious served warm or cooled, these scones make for a special breakfast any time of year.
  • 1¾ cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ⅓ cup chilled butter, cut into small pieces
  • ⅓ cup finely chopped dried apricots
  • ⅔ cup white chocolate baking chips
  • 1 egg
  • ⅓ cup half-and-half cream
  1. Preheat oven to 400 degrees F.
  2. Lightly grease a cookie sheet with shortening or lightly spray with cooking spray.
  3. In a large bowl, sift together flour, sugar, and baking powder. With a pastry blender or two knives, cut butter into flour mixture until mixture resembles the size of small peas.
  4. Stir in chopped apricots and white chocolate baking chips into flour mixture.
  5. Add egg and half-and-half cream until dough just leaves side of bowl and forms a ball. NOTE: When making scones, work the dough quickly and do not over mix.
  6. Place dough on greased cookie sheet and pat into an 8-inch circle.
  7. Cut the disc into 8 wedges, but do not separate.
  8. Sprinkle with 2 Tbsp sugar and spread the sugar lightly by hand to cover each wedge.
  9. Bake 15 to 18 minutes or until golden brown. Remove from oven and immediately remove from baking sheet; carefully separating wedges.



Blueberry Orange Bread

Blueberry orange bread is springtime in a loaf pan.  Sans pollen.

blueberry orange bread loaf

The Badger State is in full bloom, as are my eyes, and the photo below identifies some of the many gorgeous culprits to blame for my unpleasant appearance. The four flowering trees are two pear trees and two dwarf apple trees. They looked like this last March, before a nasty frost came and zapped every last blossom, rendering our fruit trees fruitless last year.

spring fruit trees in bloom

Thankfully, the warmer temperatures  and sunny skies are occurring in the correct month this year and have kicked off a flurry of pollen production.  While the burst of color and abounding sweet fragrance is uplifting, the floating fluffy white fluff can be quite a downer.  Pollen snow showers: the trigger that causes countless eyes across the country to blossom into oversize, watery welts. A minor inconvenience compared to what others are dealing with and a good reason to count my blessings as I reach for another tissue.

Chock full of plump blueberries with a hint of citrus, I forgot all about the pedometer when I cut myself a generous slice of blueberry orange bread.

slice of blueberry orange bread

Baking in between eye-dabbing was worth every bite.  I adapted this recipe from another blueberry orange bread recipe that I found among a collection of loose pages that at one time constituted a softbound cookbook. I would give credit where credit is due if I had the cover page, inside copyright page, or back cover. The pages I do have are 20+ years worn, stained with spills and splotches, but the recipes are still readable and include my family’s Easter breakfast delight (I’ll share it in a future post). Back to blueberry orange bread: I replaced the milk called for in the original recipe with orange juice, and opted to use a blend of whole wheat and white flour. I also omitted the salt since baking powder and baking soda contain plenty of sodium. Those changes, along with using frozen blueberries instead of fresh (or thawed and patted dry) give the bread a moist, chewy texture. Delicious to eat as is or use for French toast.  Enjoy!

Blueberry Orange Bread
Serves: 12
Sweet with a hint of citrus, blueberry orange bread is delicious on its own and makes terrific French toast!
  • 1½ Cups fresh or frozen blueberries
  • ½ + ⅓ Cups sugar
  • ⅓ C unsweetened applesauce
  • ¼ C orange juice
  • 1 teaspoon grated lemon zest (could substitute orange zest or omit entirely)
  • 1 egg
  • 2 egg whites
  • ¼ Cup whole wheat flour
  • 1 Cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 Tablespoon sugar for topping (optional)
  1. Preheat oven to 350F and grease a standard size loaf pan.
  2. Mix sugar, applesauce, orange juice, zest and eggs in a large mixing bowl until well blended.
  3. Stir in blueberries.
  4. Add remaining dry ingredients and mix gently to avoid crushing the blueberries.
  5. Pour batter into prepared pan.
  6. Sprinkle the tablespoon of sugar on top, if desired, to form a sweet crust.
  7. Bake 50-60 minutes or until bread tests done.



Homemade Hamburger Buns

photo of homemade hamburger buns

Disclaimer: these homemade hamburger buns are exponentially better tasting than they look!  I had planned to post this yummy recipe the next time around for the simple reason that my pics are poopy. But I couldn’t wait. Another hasty move, perhaps. I’m sure my photo breaks all kinds of rules beginning with a zero enticement factor, but I can explain. The hamburger buns were piping hot and there were hungry tummies to feed – loud, obnoxious growling teenage tummies – so I was scurrying. Take away here: dismiss the pic and try making these homemade hamburger buns anyway. They are delish and come together quickly as there is no raising time required.

As my alter salt police ego would advise, beware of packaged hamburger buns that are loaded in sodium, dough conditi0ners and host of other unpronounceable ingredients. These homely looking homemade hamburger buns use basic ingredients that morph into soft and chewy rolls that are the perfect size for sliders.

Wishing you picture-perfect hamburger buns,

Homemade Hamburger Buns - perfect for sliders
Prep time: 
Cook time: 
Total time: 
Serves: 12
No need to run to the store the next time a slider craving hits. These homemade hamburger buns are the perfect size for sliders or as an accompaniment to any meal. Fewer calories and less sodium than commercial bakery buns with homemade goodness that can't be beat.
  • 2 packages yeast (1/4 ounce or 7g)
  • 1 C warm water
  • ⅓ cup canola or vegetable oil
  • 1 Tablespoon sugar
  • 1 egg
  • ½ teaspoon salt (scant half teaspoon)
  • 1 Cup whole wheat flour
  • 2 - 2½ Cups unbleached all purpose flour
  1. Grease a large backing sheet and set aside.
  2. In a large bowl, dissolve yeast in warm water; add 1 Tbs sugar and let stand for 5 minutes.
  3. Add egg, salt, and whole wheat flour.
  4. Add enough all-purpose flour to form a soft dough.
  5. Using a mixer with dough hook attachment, knead until dough is smooth and elastic (roughly 3-5 minutes) or knead by hand on a lightly floured surface.
  6. Divide dough into 12 pieces, shape into balls and place on baking sheet.
  7. After all pieces have been shaped, cover and let the buns rest for 10 minutes.
  8. Bake at 425F for 10-12 minutes or until golden brown.
  9. Remove from pan onto wire rack to cool.

Recipe adapted from Taste of Home’s 40 minute homemade hamburger buns

Vegan Pumpkin Cranberry Bread

I was assessing the fridge after Thanksgiving last year and found a half bag of cranberries and a small bit of pumpkin puree that somehow never made their way into their respective dishes.  As much as I disliked cranberries, I didn’t want to waste. Hence I decided to bake a bread that I could turn into French toast or easily disguise in some other way should it turn out awful. (I wasn’t hopeful,  I was using cranberries so I didn’t waste time formulating a Plan B.)

Lo and behold I baked a wonder bread! A moist and delicious combination of sweet and tangy with a subtle hint of orange and just the right amount of crunchy pecans. Deeeeelicious.

Vegan Pumpkin Cranberry Bread

I’m thankful for the remnant ingredients that were hanging around or I might not have conquered my disdain for the rock hard berry.  Though I still say no thanks to on any form of cranberry relish, I won’t pass up a slice or three of this bread. For all of you anti-cranberry eaters out there, give this vegan pumpkin cranberry bread a try and you too could be converted. Well, at least partially.  Enjoy!

Ingredients for Vegan Pumpkin Cranberry Bread

1  1/4 cups of all purpose flour
3/4 cup of whole wheat flour
1 cup sugar
1  1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup orange juice
¼ cup canola oil
1/3 cup cooked pumpkin puree (pure canned pumpkin if you’re using help from the cannery – not pie filling)
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup chopped pecans or walnuts (optional)
1 Tablespoon grated orange peel (optional)

Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.

In a bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in orange juice, oil and pumpkin. Mix until well blended.

Stir in cranberries and nuts and orange peel, if desired. Turn batter into prepared pan and bake for 50 – 55 minutes or until a toothpick inserted in center comes out clean.

Cool on wire rack for 10 minutes before running a butter knife along the edges and removing the bread from the pan.  Finish cooling on wire rack, or feel free to skip this step and proceed to cutting a nice big slice. Enjoy!

Spiced Pumpkin Knots

Spiced pumpkin knots are a great addition to the Thanksgiving table, though I enjoy making them well before it’s time to shop for the turkey.  The mood to bake these delights hit me as I was hanging out my bathroom window, photographing what was left of the autumnal beauty in my backyard.  Why not keep the lessons coming? Spiced pumpkin knots provide double duty benefit: they fulfill a taste for the flavors of fall and, as with any yeast bread, provide a lesson in patience to those of us who need a boost in that virtue.  There’s just no rushing yeast dough.

Spiced Pumpkin Knots from Passing the Relish

These knots provide a warm fall-y taste with just a hint of sweetness and also make a yummy breakfast or afternoon treat, especially warmed and slathered with butter or, if I’m being good, Brummel.

Spiced Pumpkin Knots Ingredient List

1 package yeast
1 teaspoon sugar
1 teaspoon all-purpose flour
1/3 C sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 cup pumpkin puree
1 egg, lightly beaten
1/2 teaspoon salt
1 cup whole wheat flour
3 – 3 1/2 cups all-purpose flour
optional egg wash (1 lightly beaten egg mixed with a tablespoon of milk or water)

Step 1: Start by making the yeast sponge (technically referred to as proofing the yeast) by dissolving 1 package of dry yeast in 3/4 cup warm water (105 to 115F). Stir in 1 teaspoon sugar and 1 teaspooon flour to get the yeast ‘happy’.  Let this stand at least 5 minutes until you see foam floating above cloudy milky water (technically, a chemical reaction is taking place but I’ll spare us both).

Since I am not very good at kneading, I rely on my trusty KitchenAid.  So…move to the mixer.

Step 2: Pour the yeast sponge into the mixer bowl and add: 1/3 C sugar, 1 Tablespoon cinnamon, 1 teaspoon nutmeg, 1 lightly beaten egg, and 1 cup cooked pumpkin (puree if you’re using the real thing, canned pumpkin if you’re opting for help from the cannery – not pie filling). Give this a gentle stir before adding 1/4 teaspoon salt, 1 cup wheat flour, and 3 to 3 1/2 cups of all purpose flour until a soft dough forms.

Knead the dough-Spiced Pumpkin Knots

If you’re a good kneader, move the dough out onto a work surface that has been sprinkled with a few tablespoons of flour and knead away, roughly 8-10 minutes. If you’re not a stellar kneader (like me), let the dough hook work its magic. Either way, in the end you should have a nice smooth ball of dough that’s anxious to get rising.

Step 3: Get out your favorite dough-rising bowl and add about 2 teaspoons of oil, coating the bowl on all sides. Place the dough in the bowl, turning to coat it on all sides, and let it rise until double in bulk (45-60 min.)

Rising dough for spiced pumpkin knots

Step 4: Punch the dough down and prepare to divide it into 24 equal portions. To do this, I divide the dough in half. Working with one chunk at a time, I take one portion and divide that in half – knowing I’ll need to get 6 chunks from each half.

Divide dough for Spiced Pumpkin Knots

Step 5: Shape each little chunk into a 10-inch rope and tie each rope into a loose knot. (What can I say, I’m analytic. A bit linear. My measuring tape is a dear friend.)

Measure rope to form Pumpkin Spice Knots


Forming the knot for spiced pumpkin knots

Step 6: Place knots onto baking sheets that have been coated with spray and let these babies rise until double in bulk, roughly 35-45 min.  Bake at 425F for 12 minutes or until lightly browned. Just before removing from oven, brush with beaten egg and bake for another 2-3 minutes. Remove onto wire racks and enjoy!

Raising the spiced pumpkin knots

Whenever I make a batch of these pumpkin knots, I freeze half to enjoy in the coming weeks. They freeze beautifully and thaw in a jiffy either  – on the counter or in the microwave – especially the latter if you aren’t patient and need to speed things up.

Just the other day I was enjoying a warm pumpkin knot with a cup of my favorite tea (vanilla madagascar) in my perch (aka my home office).  Daughter 1 provided musical entertainment in the background as she sang her heart out, rehearsing Broadway songs in preparation of auditioning for the upcoming school musical.

Pumpkin, who can live without it? I ask in all honesty.

Hubby often tells me my sense of humor was removed along with my adenoids decades ago. The big lovable creep.

— — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — —

This recipe was adapted from The Low-Fat Way to Cook, which lists each knot as having 115 calories, 0.8 g total fat (0.2 sat, 0.2g mono, 0.3 g poly), 9mg cholesterol, 23.1 g carbohydrate, and 77 mg sodium.  Differences between our two recipes include the spices, my using all-purpose flour versus bread flour, and my using 1/4 teaspoon of salt versus 3/4 teaspoon. Yes, I live up to the “salt police” title that my family bestowed upon me  (I’ll explain another time); therefore, these pumpkin knots likely contain in the neighborhood of 57 mg of sodium, which allows for a nice slather of Brummel. Enjoy!

Vegan Zucchini Bread

Sweet breads are one of my indulgences. Give me a big slice alongside a cup of coffee of three and I’m a happy mama. This recipe can be adapted for vegans and non-vegans alike, though one bite of the vegan version and you’ll be hooked.

Vegan Zucchini Bread

A combination of wheat and white flour gives this bread a slightly nutty texture. Delicious!

3 cups shredded zucchini
1 1/3 cups sugar
2/3 cup canola oil
2 teasp. vanilla
3 heaping tablespoons applesauce (or 4 eggs)
1 1/2 cups all-purpose flour
1 1/2 cups wheat flour
2 teasp. baking soda
1/2 teasp. baking powder
2 teasp. ground cinnamon
1 cup carob/vegan chocolate chips (or semi-sweet)

Preheat oven to 350F. Grease a 9-inch load pan with cooking spray.
In a medium bowl, combine zucchini, sugar, oil, vanilla and applesauce until well blended. Stire in teh remaining ingredients until mixed and pour batter into pan.
Bake 70-80 minutes or until it tests done. Cool 10 minutes before inverting onto a cooling rack.

My family can never wait until the bread cools completely. Sometimes, you just need to break the rules and dig in!

Cheddar Zucchini Drop Biscuits

I feel obliged to forewarn you that if you’re hoping for leftovers, well, one can always hope. These zucchini drop biscuits bake up light and tender and require tremendous will power to eat just one.

We recently had my best friend and her two teenage sons over for dinner and I knew zucchini wasn’t anywhere on  the guys’ top 40 list of favorite veggies. In early summer they enjoy the zucchini I share with their mom who bakes up sweet bread loaded with walnuts or pecans, but they wouldn’t consider ingesting it as a savory side dish. By the time August rolls around they plead with me not to share any more zucchini and one mention or look at my garden deluge causes them to take on a green hue. That is, until they tasted these scrumptious morsels.

Update 1 year later (8/17/13):  Hey all,  yellow summer squash is an official family-approved substitute for zucchini in these drop biscuits. More accurately, it is a preferred substitute for zucchini and I’ve been advised to consider renaming my recipe “yellow squash drop biscuits.”  I have baked three batches within the last week and the winning drop biscuit combination is yellow squash paired with finely shredded Italian cheese blend. The cheese seemed to melt into the dough and add a new level of richness.  Yum!

Cheddar Zucchini Drop Biscuits

2 Cups all-purpose flour (I prefer to use 1 1/2 C white flour and 1/2 C Wheat Flour)
1 tablespoon baking powder
1/2 cut butter, cut into small pieces
1 Cup cheddar cheese, shredded (or any other cheese if you’re not a cheddar person)
1 bunch green onions, thinly sliced (if you don’t have any, replace with 2 Tbsp dried chives)
1 Cup grated zucchini or yellow squash
1 C 1% or skim milk


  1. Preheat oven to 400°F and coat a large baking sheet with cooking spray
  2. Combine flour and baking powder in a large bowl and cut in the butter using two knives to make coarse crumbs. (You could be modern and use a food processor but I prefer the old fashioned way.)
  3. Add the cheese, green onions or chives, and the zucchini.
  4. Stir in the milk to make a soft, sticky dough.
  5. Use a 1/4 cup measure to drop the biscuit portions onto the prepared baking sheet.
  6. Bake on middle rack for 18 to 20 minutes, or until edges are golden. Transfer biscuits to a rack to cool.