Best Zucchini Bread Recipe

I LOVE this zucchini bread!  It is simple to make and you can feel good about eating it because it is made with fresh zucchini :)

Here it is:

Preheat oven to 325

A note on the zucchini:  the smaller zucchini are better for this.  I use 2 zucchini to make this recipe.  To shred, use the larger holes of a hand shredder.  Cut off either end of the zucchini & shred the entire thing- this is what gives the bread its moistness and flavor!!

Ingredients:

3 cups all purpose flour                                          
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup vegetable oil
3 eggs
3 teaspoons vanilla extract
2 1/4 cups white sugar
1 cup walnuts
2 cups- 2 1/3 cups zucchini (measuring depends on how much you pack down the shredded zucchini- I just use 2 zucchini for this recipe..)

1. Use a fork to mix the four, baking powder, baking soda, salt, & cinnamon in a bowl.
2. Beat the eggs, oil, vanilla, and sugar in a mixing bowl (by hand is fine- if using a mixing bowl, use the lowest setting to mix.)
3. Add the flour mixture into the mixing bowl, adding about a third at a time until well blended.
4. Add chopped walnuts and zucchini and stir until just mixed throughout.

Pour into a lightly greased baking pan (I prefer a cast iron bread pan, I think it adds the most flavor and cooks the best..)  If you have a small bread pan, you can divide the mixture by 2 and make 2 loaves.  I prefer to make 1 larger loaf- my bread pan is an average size..

Cook for about 60 minutes, or until tester (fork or toothpick) inserted in the center comes out clean.

ENJOY!!!

Perfect Meal For A COLD day!! ~ Surfer's Chili Delight!

Since most of us are living in an arctic freeze this week, I thought I would post a great comfort food/ meal.  This makes a yummy, stick to your ribs meal!  It is a classic chili topped with mashed potatoes.  It is amazing.  I made this for the 1st time last week & actually had the leftovers the next morning for breakfast. (I know, I'm weird!)  Here it goes for my Surfer's Chili Delight:

Mashed Potato Topping:
Take about 2 and a half pounds of baking potatoes, quarter them (don't peel- lots of good nutrients and flavor in the skin!), and put them in a pot of cold water.  Bring to a rolling boil until fully cooked- about 15 minutes.  Drain and place back in pot.  Add about 2 cups of milk (depending on how creamy you want), one container of sour cream (about 2 cups), sea salt and fresh ground pepper to taste.  Mash with a masher. Take extra sharp cheddar cheese- about 1 cup's worth, and break up pieces on top of mashed potatoes.  Fold into mashed potatoes, then set aside.

Chili:
Heat up a cast iron or stainless steel skillet over medium heat.  Add enough extra virgin olive oil to thinly cover bottom of pan- about 2 tablespoons.  Brown 2 and a half pounds of extra lean ground beef.
Add the following once browned:

3-4 cloves garlic, finely chopped
1 medium to large finely chopped yellow onion
1 large can of red kidney beans (about 2-3 cups worth)
4 tablespoons of chili powder
4 tablespoons of cumin
2 tablespoons of paprika
1 tablespoons of red pepper (cayenne pepper)
1/2 Bottle of Guinness Extra Stout Beer (or any good, flavorful beer- no light beer here!! I think the Guinness Extra Stout add the best flavor!)

Feel free to adjust these ingredients to your own personal taste- I find these amount give a really nice flavor to the chili without making it too hot.. add more red pepper if you want a hotter chili.

Allow chili to slow cook for an hour to allow flavors to blend- the longer the better!  Keep it on low.

When you are ready to serve,  set your oven to broil.  Place chili in single serving crock pots to near top. Pile on a nice mound of your mashed potatoes.  Place in the lower rack of the oven for 3- 4 minutes to heat up & melt cheese in mashed potatoes.  Put on a higher rack for the last minute to brown the potatoes.  Serve and enjoy!!!!