It’s Zucchini Time & A Winner!!

Herloo!

<——-gal doesn’t have to WORK today. Why? My job gives us a birthday day off! Even though, today technically isn’t THE day, we can use it whenever we want. Snaps for that. 

We’ve made it to yet another What The Bake Friday!

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If you remember last weekend I baked a bunch of Zucchini Bread. 

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I am not the biggest Zucchini fan, but this bread was tasty! I mean, it was that good.

My dad is actually freezing some of it, so that he can take it to his weekly appointments. Apparently, he is afraid that he will run out if he doesn’t split it up. Come on, run out of zucchini bread? My mom’s garden is literally shooting out zucchini like no ones business. I think we are ok! 😉

Next up, zucchini muffins! Zucchini’s are so versatile. You can bake, grill, stuff it, saute it and fry it. You can add it to breads, muffins, cookies, stews, sauces and soup. The possibilities are endless.

Typically, by September or whenever the plants decide to slow down, our stock pile of zucchini is redonkulous! Yes, stockpile.

Ok, here it is!

Zucchini Bread

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Recipe adapted from Maria & Josh from Two Peas and Their Pod. I didn’t use shredded coconut like they did, just plain ol’ zucchini. 

Yields: 3 mini loafs or 1 giant 9×5 inch loaf

Ingredients:

¾ cup all-purpose flour

¾ cup whole wheat flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 ½ cups shredded zucchini

¼ cup Splenda brown sugar

¼ cup granulated sugar

¼ cup melted coconut oil

½ cup Chobani plain Greek yogurt

¼ cup applesauce

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees. Grease loaf pan and set aside.

In a large bowl, mix together flours, baking soda, baking powder, salt, nutmeg and cinnamon.

In a separate bowl, combine sugars, melted coconut oil, yogurt, applesauce, vanilla extract and shredded zucchini.

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Add the wet ingredients to the dry ingredients and mix.

Pour the batter into your mini loaf pans or giant loaf pan. Bake for 30 minutes or until the center comes out clean. *Note: for a 9×5 inch pan, bake for 50-60 minutes.

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Let cool for 10 minutes. Then slice, serve and EAT!

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Tasty! Tasty! Tasty!

Do you like zucchini? Do you bake with it?

P.S. The Winner of the RunnerBox Giveaway is…..drum roll….Amber!! Yay, Amber! Email me your information!

XO, Tara

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