Sorry it took so long for me to get this blog post done. I have had a busy week, and with the camera not wanting to load the pictures it put me really behind. So I thought I would start you out with a recipe then do another post with an update on our lives.

Okay so I am really bad at remembering to take pictures while I am making food so this is a combination of 2 different attempts at one recipe. I did make a modification but it was small. Please do not try and compare me to any food bloggers you may have read (ie. Bakerella or Transplanted Baker,  yes I know I am drawn to baking blogs). This is a disclaimer because I am not a professional. Also so you know I get most of my recipes from Allrecipes.com because I can search by what ingredients I can find here. Let's get started!

Start off with some grated zucchini, but don't forget to squeeze out the liquid so it does not make your batter runny



 Combine your dry ingredients and set aside. I have played with the flavours and made it with just cinnamon or with cinnamon, cloves, nutmeg and ginger for more of a Fall flavour in my opinion. Also I know this does not look like whole wheat flour and that is because it is not. I could not find any at the store the last couple weeks so we have been having a lot of white flour, but don't fret I found some yesterday.



 The second time I made it I substituted some pureed pumpkin I had left over from another recipe for the vegetable oil. I think it made it extra moist and I should have baked it for longer. I didn't have a toothpick to check it so it was very batterlike near the bottom. And yes this is pumpkin not roasted peppers (obviously) but this is the only container I had for the left overs from the can.



Combine the wet ingredients


This is what it looks like when you use pumpkin instead of vegetable oil (or olive oil in my case)


Start mixing the dry ingredients into the wet ingredients


Till they look like this


Fold in the grated zucchini


Then the chocolate chips and the nuts. In my case nuts are to expensive so no nuts, besides we are nutty enough. 


Mmmmm chocolate chips


Place them in the nice loaf pans (I doubled the recipe)


And voila! The finished product with a piece already sliced off because I couldn't wait any longer. 



Whole Wheat Zucchini Chocolate Chip Loaf
(www.allrecipes.com)


Ingredients:

  ● 1 cup whole wheat flour
  ● 1/2 cup all-purpose flour
  ● 3/4  cup sugar
  ● 1 tsp  baking soda
  ● 1 tsp cinnamon
  ● 1/2 tsp salt
  ● 1 egg, lightly beaten
  ● 1/3 cup vegetable oil
  ● 1/4 cup milk
  ● 1 tbsp lemon juice
  ● 1 tsp vanilla
  ● 1 cup zucchini
  ● 1/2 cup chocolate chips
  ● 1/2 cup walnuts, chopped (optional)


In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
or
Fill greased loaf pan. Bake at 350 degrees F for 45 minutes or until muffin test done.


Please let me know if you make it and if you like it!