This Week In My Kitchen: Homemade Zucchini Bread

So this week my kitchen was a little nuts.  Tuesday night my dog ate an entire plate of chicken that I was using for dinner while I was outside playing with the kids…at 6pm.  She gained 20 lbs.

So, my hubby picked up Pei Wei and my kids ate pb &j.  On another afternoon, I made a giant batch of lovely processed chocolate chip cookies for everyone in the house to enjoy( If you don’t know this about me…I am adamant that ALL chocolate chip cookie consumption be from scratch.  Hot homemade chocolate chip cookies are my all time favorite…but that’s not always practical).  I was over it.  Whatever kept them content and happy.

BUT, I did do one thing right.  I bought a GIANT batch of zucchini.  Here’s what I did with it.

Wednesday night(the night after the chicken fiasco) I decided to keep it simple and do burgers, oven baked shoe string fries, and parmesan roasted zucchini and broccoli.  I love roasted veggies and it’s a super simple method….

* Slice zucchini then chop your broccoli  or buy it in the produce section already cut into florets like this…

* Toss your veggies with olive oil, garlic powder, kosher salt, and freshly cracked black pepper.  Place on cookie sheet and bake on 425 until done…this is personal preference.  I like mine crispy.  
*  About 5 minutes before the veggies are done cooking, turn your broiler on.  Sprinkle freshly grated parmesan over veggies.  Place under broiler for 2-3 minutes or until cheese starts to bubble.  Serve immediately.  
ignore my shadow over the pan 
For the burgers I keep it super simple.  I buy 80/20 ground beef and make into patties.  I don’t mix it, stir it, or add anything to it.  After  years of trying different methods I have found that the less I mess with the meat, the juicier and yummier the burgers turn out.  So, I take a handful of beef, make a patty and slap it on the grill.  I do sprinkle a tiny bit of kosher salt and pepper on one side of the burger right before grilling.  Grill about 6 minutes per side.  
The fries came from a bag in my freezer…yep.  
This isn’t my burger…but I LOVED the presentation.  So cute!  Makes you want a burger right?
I still had zucchini left so I decided to make my mom’s amazing zucchini bread.  My kids love it because it’s sweet(per the 2 cups of sugar…just ignore this.  It has a vegetable in it ok) and I love it because it has two whole cups of zucchini in it.  I love that this recipe has been around my entire life and my mom made it for me as a kid.  It makes it extra special.  I got extra domestic that afternoon and made some cinnamon butter to slather on top.  It was amazing. 
Dianne’s Zucchini Bread

Ingredients:
3 large eggs, slightly beaten
1 C. vegetable oil
2 C. sugar
1/2 C. brown sugar
3 tsp vanilla
2 C. peeled zucchini, coursley grated(could add 1 C. shredded carrot if desired instead of 1 C. zucchini)
3 C. all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp baking powder
Directions:
* Preheat oven to 350
*Mix first five ingredients in an electric mixer.  Add zucchini and carrot if using
* Sift together(I just put all my dry ingredients in a bowl and stir with a whisk.  Works like a charm) dry ingredients and add to wet.  
* Pour into greased (I use Baker’s Joy and LOVE it) loaf pans ( I use mini ones so I can give a few to friends) and bake 35-40 minutes or until toothpick inserted comes out clean.  Here’s the Baker’s Joy…
Seriously this stuff is awesome.  I use it for all my cakes, muffins, cupcakes, breads etc.  
Cinnamon Butter:
I usually just take my ingredients and toss them together without measuring, I just add to taste. I found a recipe that uses all the same ingredients that I use…just click here 
Ok, so that’s it for this week in my kitchen.  Nothing too fancy this week but that’s just fine.  Life happens, dogs eat dinners, kids do this….
and this…….

He has chocolate on his forehead….and in his teeth.  Awesome.  

  What was new, or old, in your kitchen this week???
  
Have a great weekend ya’ll!!!

2 comments on “This Week In My Kitchen: Homemade Zucchini Bread

  1. I did some freezer cooking this week to help with easily packing lunches and giving more variety! Yesterday I made silver dollar sized choc chip pancakes and put them in bags of 4 to freeze.

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