I have been a little MIA the past few days trying to enjoy my last days of summer before teachers report back to school on Monday. After a few last minute doctors appointments early this week (you know us teachers try to fit all that stuff over the summer) I enjoyed a beautiful morning yesterday picking berries at a local farm with my friend Nicole, as well as her little cutie ;-)
Afterwards we hit up their little farmers market. Gotta love fresh and local produce! In my last blog post I was determined to get some food up on this blog! I love to cook, especially bake, and I have not really done much this summer. So I whipped up a few things with my purchases. First I made zucchini bread with my local zucchini's I bought. I did not have a recipe so I googled around and found
this one from All Recipes. I'm always modifying recipes to try and make them a little "healthier" or kick them up a notch so I substituted and added a few things. After a few mis-haps trying to make this bread (ie: forgetting to put the sugar and forgetting to turn the oven on, oh AND me over filling the loaf pans) it came great!! Below is my version of the recipe...
Chocolate Chip Pecan Zucchini Bread
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
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1/2 cup vegetable oil
1/2 cup plus 2 tbls plain Greek yogurt
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (1 medium zucchini should be enough)
3/4 cup chopped pecans
3/4 cup mini chocolate chips
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Directions:
Grease and flour two 8 x 4 inch pans. Line bottom with parchment paper if available. Preheat oven to 325 degrees F (165 degrees C). Sift flours, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil,yogurt, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
This is definitely one of my new go to recipes! My husband and I (well, mostly me) have been eating the one loaf at home and I cut up the rest to give to friends. I love packaging baked goods and had extra pink baker's twine, so after I cut the bread I wrapped up each slice individually and tied it off with a cute bow. Not pictured or in this recipe I posted, I made cream cheese frosting to put on top as well. Yum-O!! I plan to make more and freeze in slices for the school year if I need a quick breakfast.
In addition to the bread, I made a raspberry and blackberry jam with the berries I picked. I still have a lot left over and not sure if I should freeze them or make something else with them since my husband doesn't really care for them :-/
Later that evening we headed to the county fair. We only ever go every other year or so. It's kinda of the same thing each year. Sometimes I enter my baked goods, but did not this year. My husband loves the water gun game. Too bad he lost lol. Oh, and the fair makes for GREAT people watching too ;-)
So now I only have 3 more days of summer left! I've packed the weekend with stuff to do and catch up with friends. Although I am sad the summer is coming to a close, I am ready to get into my new classroom to decorate with all the fun stuff I've bought and made this summer, and of course meet my new firsties! ~Cara Lee