Hello and Happy Tuesday to you! I LOVE Tasty Tuesday because I enjoy cooking and sharing recipes! Wait till you see today's recipe...my, oh my!!!
But, first things first! The winner of last week's drawing (see post HERE)...drum roll please...is Margarita! Margarita, I will be sending the card set out to you this week:) I truly hope you like them!
Now, one more thing before I share the recipe! Yesterday was our "fast" day (we eat one 500 calorie meal around noon on our fast days) so hubby decided beets would taste good along with some homemade whole wheat bread and avocado. Well, this is what he brought in...
This beet was 3 1/2 pounds!!! One beet was a meal! You might think that a beet this big couldn't possibly taste good but it was amazing! So sweet and tender. Our beets and carrots are gigantic this year! Hubby says it has to do with Ironite and Compost! Guess he knows what he's talking about:) He likes to garden as much as I like to cook!
Last week I wanted to make zucchini bread for potluck so I Googled "best zucchini bread recipe" and saw this one for Paula Deen's Chocolate Chip Zucchini Bread! I hope you like it as much as we do!
The zucchini bread looks a little dry in the picture but it was so moist and yummy!
Chocolate Chip Zucchini Bread
by Paula Deen
Makes 2 very delicious loaves
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving
Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 50 minutes (mine took 60 minutes), or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
I plan to work this recipe over a little to make it vegan and use less oil so will keep you posted on my redux!
Have a great day and thanks for stopping by!