It’s official, fall is coming. I feel it in the air – literally. The sleeping weather has been faaaan-tastic and while I’m normally one to rise before my alarm, it has been roaring at me to start my day this whole week. The construction workers working on my neighbor’s house are arriving later and later each morning and the kids seem sleepier earlier in the evening – all sure signs that the days are getting shorter and shorter.
I typically welcome with open arms the signs, smells, and feels of fall but I’m a little down and out about it this year. I’m not ready for summer to end! But I get that others are. I’ve learned that life is just a series of phases and so parents who got to send your kids back to school after a summer of oh so precious kid time – I’m rejoicing for you! I’ll be there with you next year, counting down to Labor Day rather than dreading it.
For now, we’re in limbo and living our lives based on the weather.
Rain? Settle in with a movie and some good snuggles. We don’t watch much TV when it’s summertime!
Sun? Outside we go! Walks, bike rides, or just a hangout in the driveway (my personal favorite that the neighbors may not be in agreement with me on)
Hot? To the beach we go! The pool may be closed, but the beach never closes! Muuuahaha! Long live summer!
We’re also continuing to have our garden yield dictate our cooking and baking.
I’m not going to say that we tired of cooking with zucchini…because that’s not the case. But my kids have become a bit more vocal about what’s for dinner. Shea’s current line is, “We JUST had that for dinner!” Food snobs.
Throw the same ingredient in a baked good with some sugar? Zero complaints. Serve it for breakfast? Even better. And to curb my mom guilt (while increasing the nutrition of the meal), I serve this zucchini bread with a side of nuts. Vegetables AND a healthy fat/protein source for breakfast? Mom win for sure. I mean, it’s not like we’ll have 2-3 zucchinis harvested every day for-everrr…but wouldn’t that be sweet?
- 1¾ cups all-purpose flour
- 1⅓ cups whole wheat pastry flour or white wheat flour
- 1½ tsp cinnamon
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1½ cups sugar
- 1 cup canola oil
- 4 cups grated fresh zucchini
- 2 tsp vanilla extract
- 1 cup chopped walnuts
- Preheat oven to 375 degrees F. Mist 2 loaf pans with nonstick cooking spray and set aside.
- In a large bowl, whisk to combine the flours, cinnamon, baking powder, baking soda, and salt. In a separate medium bowl, whisk to combine the eggs, sugar, oil, zucchini, and vanilla until well-combined. Pour the wet ingredients into the dry; mix until very little dry ingredient remains unincorporated. Fold in the walnuts.
- Pour half of the batter into each of the prepared loaf pans and bake for 45-55 minutes or until an inserted toothpick is cleanly removed and top of loaf is golden. Allow to cool before slicing.