What up?? 🙂
Happy Friday to all and happy vacation to anyone who has time off from work. Thankfully I fall in to that group. My company was closed today (woo hoo), plus we’re closed next Monday and next Friday and the following Monday. I took off Tuesday-Thursday of next week for a mini family vaca. Cheers to not going back to work until 2012!
Since the days have been a bit more hectic than expected, I’ve decided to extend the giveaway until after New Years. Therefore I’ll take any comments up until January 1st and midnight. So feel free to enter if you haven’t yet. Just comment. Easy peasy.
Last night I did some more baking, this time making zucchini bread, which I’ve never made before. I did take some photos and will post them later. I found a recipe online that got rave reviews and then I tweaked it a bit. I have to say, it’s AWESOME!
Chocolate Chip Zucchini Bread
3 cups all-purpose flour (I used 2 cups all-purpose and 1 cup whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs (I used 3/4 cup egg beaters)
1 cup vegetable oil (I used a little under 1 cup)
2 cups white sugar (I used a little under 2 cups)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup semi-sweet chocolate chips)
Grease and flour two 8 x 4 inch loaf pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, 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.