anyone have obscene amounts of end-of-summer produce piling up? we sure do. and it doesn’t help that i cannot turn down offers of overflow veggies from anyone. one day i came home with a giant 1.5 foot zucchini and knew immediately that it would be turned into zucchini bread.
i pulled out my mom’s recipe and got to work. i did change it up a bit – coconut oil for vegetable oil and added some peanut butter & chocolate chips.
i’m nowhere near the baker that my mom or sister are, but i did good on this one.
- 3 eggs
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup coconut oil
- 2 cups shredded zucchini
- 2 tsp vanilla
- 3 cups flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 cup walnuts
- 1/2 cup peanut butter & chocolate chips
- preheat oven to 350*
- mix together eggs, brown & white sugar, oil, zucchini, & vanilla
- sift in flour, baking powder, baking soda, salt, & cinnamon
- add dry ingredients to wet
- mix in nuts & chips
- pour batter into two large bread pans
- bake 60 minutes at 350*
oh it’s so so good warm out of the oven with butter.
just popping in with a quick “recipe” for you all today.
i made this for brad and i to share as our main course for dinner a few nights ago (with steamed csa green beans on the side!), but this is also great as a last-minute appetizer option. it’s so quick to throw together. i hesitate to call it a recipe, though – it’s more like “assembly.”
- tomatoes (romas work best since they’re not too juicy, but really any kind will work)
- fresh basil
- cream cheese
- garlic salt
- slice the baguette into thin slices (1/4”-1/3”)
- toast the baguette (optional – and if you do toast it – brush it with a tiny bit of olive oil first!)
- spread cream cheese on each slice of baguette
- sprinkle garlic salt over cream cheese
- place a small fresh basil leaf on each slice
- top with a slice of tomato
when i posted my sweet potato with cowboy caviar lunch in what i ate wednesday a month ago, i received quite a few requests for the recipe. i fully intended to whip it up and post it quickly, but life happened and i made it twice, only to forgot to take photos or have it be too dark out for photos.
i finally had the chance to make it during the day and take some photos with decent light this weekend, so here is the recipe. better late than never, right?
prep time: 10 minutes
keywords: appetizer side snack vegetarian avocado beans
- 1 can sweet corn with red & green bell peppers (i used green giant’s mexicorn), rinsed and drained
- 1 can rotel original (hot would be better, but i couldn’t find any), drained
- 1 can black beans, rinsed and drained
- 1/3 cup diced red onion
- 2 avocados, diced
- 1 cup shredded cheddar cheese
- 1 cup greek yogurt (i used 2% chobani)
mix all ingredients together in a large bowl.
the flavor is best if it is refrigerated overnight.
it doesn’t get much easier than that, does it?!
i’ve made this three times in the past 3 or 4 weeks. brad likes eating it with his lunch and it’s a great snack!
the original recipe (my mom printed it out, but i couldn’t find an original source for the exact recipe she had) called for mayonnaise and sour cream instead of the greek yogurt, but i swapped that out and cut down on the amount of cheese to make it a bit healthier! it reminds me of a creamier and spicier version of my triple bean salad recipe.
it’s still a pretty calorie-dense dish with the beans, avocados, and cheese, but it’s better than the original!
so hurry up and make this. i guarantee you won’t regret it!