Enough baby talk. Food. That's what we are here to discuss.
Michael and I enjoyed our two favorite things together tonight: sports and me making food while Michael watches sports! (sigh) We're perfect together.
After a tasty dinner of (you guessed it!) quinoa, I whipped up this vegetable dessert. Don't you love how you can take something that is almost negative calories and turn it into lots and lots of calories? It's like turning a frown upside down! Accentuating the positive! Making lemonade out of lemons!
Well, since you don't have a wonderful neighbor like Jess to drop this by after a long day at work, here's the recipe for you to make it yourself. Or you can give it to a neighbor and have them make it for you. Ha! By the way, I'm sorry to be plastering you're awesome recipe all over cyberspace, Jess. I have to share it. BUT anyone who wants this recipe has to go and check out your blog first. Those are the rules! They need to see cute Hayden.
Cinnamon Crusted Zucchini Bread
Directions:
1. Grease and flour two 8x4 inch pans and preheat oven to 325
2. Sift flour, salt, baking powder, baking soda and cinnamon together in a medium sized bowl.
3. Beat eggs, oil, sugar, and vanilla together in a larger bowl. Once they are mixed, stir in the flour mixture. Finally, stir in the zucchini. Pour into two pans and sprinkle on the topping.
4. Bake 40-50 minutes. Cool on a rack for at least 20 minutes (or eat immediately because you're like me, and the smell is too seductive!)
Ingredients
3 cups of flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 c. vegetable oil
2 1/4 c. sugar
3 tsp. vanilla extract
2 c. grated zucchini
Topping aka best part!
2 T white sugar
2 T brown sugar
1/2 tsp. cinnamon
See? I told you we got to do our two favorite things tonight. Go Cougs and Mitt! Double win tonight.
