But, I’m really on a baking tear right now. Case in point ~

Chocolate Chip Zucchini Bread. Loosely based on this recipe.

3 eggs

The other recipe calls for 2 cups of sugar. I used 1 1/2 cups. I would even consider going down to 1 1/4 next time.

Again, the other recipe called for 1 cup of oil – I substituted 1/2 cup  non-fat vanilla yogurt and 1/2 cup oil

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup semisweet chocolate chips

Two ounces grated bittersweet chocolate

1 tablespoon orange zest (I used a 1/4 tsp of orange oil)

3 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

Sift together all dry ingredients

Take a large bowl and beat eggs until fluffy. Add sugar and continue mixing until blended. Mix in oil, vanilla, orange extract (or rind), zucchini, chocolate chips and bittersweet chocolate.

Mix in all your dry, sifted ingredients

Pour batter into two prepared 9 x 5 loaf pans (or you could make muffins – how cute!).

Bake at 350 degrees for approximately 50 minutes.

 

Anyone else on a baking/cooking binge right now? The family is enjoying the baked goods, but I think it’s helping contribute to my severe knitting ADD/Start-itis or whatever you want to call it. I want to cast on for everything. Everything. And that, for me, means  I’m not getting very far on any projects at all.

In dyeing/shop news, the weather looks as though it is going to cooperate with me so I’m planning a shop update on Wednesday, October 8th at 7:00 p.m. EST.  Unforeseen circumstances prevented my attending YarnCon this past weekend in Chicago, if I missed you at YarnCon this weekend, I’m so  very very  sorry –  but, there is always next year….. So, for the shop update this week, I’ve decided to have a “I wasn’t able to go to YarnCon so everyone gets FREE SHIPPING” sale in the shop.

Now, go bake something, knit something but, whatever you do,  be sure to relax and enjoy your Sunday.

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