Every year for Christmas my Aunt Teri makes this awesome zucchini bread, I literally look forward to it every Christmas. So this year, I decided to share her awesome recipe with all of you and of course make a couple loaves of this yumminess for myself and my co-workers. This zucchini bread is über moist, just the way I like it!
4 cups shredded zucchini 3 cups flour 2 ½ cups sugar 4 beaten eggs 1 ¼ cups oil 1 ½ tsp. salt 1 Tbls. Plus 1 tsp. Vanilla 1 Tbls. cinnamon 1 ½ tsp. baking soda ½ tsp. baking powder 1 cup chopped pecans (I used more!)
This recipes yields 2 loaves of zucchini bread.
Preheat oven to 325 degrees.
Wash and slice up 4-5 zucchinis.
I used a food processor to shred my zucchinis but you could also use a cheese grater or some other creative method!
It’ll look something like this once its all shredded.
Now add all the other ingredients.
Mix it all up. I did this by hand but you can use a mixer if you have one. Don’t forget to add the pecans!
Now pour the mixture into a well greased bread pan and bake at 325 degrees for about 50min or until it passes the toothpick test.
Let cool for about 5min then use a knife to loosen it up around the edges of the pan. Wait a few more minutes to remove from bread pan. It’s a moist bread so it needs to sit a little longer so it doesn’t fall apart.
Slice and enjoy! This will keep for a few days tightly wrapped up.
Anyone want a margarita? Because I could sure use one. Especially this one from Ranch 616.
After an afternoon of game watching at J Black’s, Leah Pigg, Ellie Little, Luke Thompson and I decided to grab some dinner at Ranch 616. We got several different dishes and split everything, which is my favorite. I love being able to try several different things, especially when there are so many great choices!
After we ordered our drinks, we started things off with the Don Combo, fried oysters and bacon wrapped shrimp.
Close up of the bacon wrapped shrimp with ranch.
They kindly split our Ranch Slice of Ice, so this is a mini piece. Of course, extra pepper on mine!
This was a special, mahi mahi with tiger shrimp and topped with bananas. It was definitely different but awesome at the same time. Hopefully, I’ll make it back before they take this one off the menu!
Of course, bacon and cheese mashers on the side were gone in no time with this crowd.
This is Jalapeno Maize Chicken, quite delish.
They brought out these awesome biscuits at the end… not that I needed more carbs but I definitely helped myself 🙂
This picture didnt turn out as well but what would dinner be without dessert?
I made these yummy cookies with the help of Kayleigh Rust! She lended her baking advice as well as some elbow grease to get these cookies made. As you can tell by the pictures, these are not your average cookies. First of all, they are huge and super moist and decadent. I hope you enjoy these cookies as much as Kayleigh and I did!
2 sticks of butter
1¼ cup sugar
½ cup cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
Preheat oven to 350 degrees.
Mix butter and sugar. If you have a mixer you can use that, otherwise this might take a few minutes. Make sure they are blended well.
Next, add cocoa and eggs until well mixed.
Now, add the rest of the dry ingredients and mix until it looks like this.
Kayleigh came up with the genius idea to use an ice cream scooper, which gave the cookies that awesome shape. Beware, this will yield large cookies!
The cookies are ready to go in the oven. About 12-15minutes but keep and eye on them.
While the cookies were baking, we whipped up this homemade frosting. Mix powered sugar, tablespoon of water and teaspoon of vanilla.
When the cookies come out, drizzle the frosting over the cookies. We did this while they were still warm. They smelled so good, we couldn’t wait any longer!
Here’s the finished product! Quite delicious and will keep for a few days in a tupperwear. Enjoy!