Zucchini Bread

With fall coming, vegetable filled breads are becoming very popular. Things like pumpkin, carrot, and zucchini are all being baked into delicious loaves, and the added cinnamon, cloves, or all spice make your whole house smell amazing.

I have a special place in my heart for zucchini bread. It definitely reminds me of home during the fall. We always had a loaf or batch of muffins during that time of year, and I loved grabbing some on my way to school for an easy breakfast. I also like the idea of adding a little nutrition to cake. Like, if it’s healthy, I can completely justify eating it for an entire meal, and I can just wash it all down with some cold milk. Yum!

So add a little health to your cake, and enjoy!

Autumn Zucchini Bread


1 cup grated zucchini
1/2 cup vegetable oil
1 cup white sugar
2 eggs
2 tsp. vanilla
2 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup walnuts (optional)


Preheat your oven to 350 degree, and grease your bread pans.

To grate the zucchini, be sure to use the smallest holes on your grater, and keep the skin on. It will add some color and texture to your bread.

Using a mixer, beat together the zucchini, vegetable oil, sugar, and eggs. Then add the vanilla, and mix thoroughly. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. You want them to be mixed really well.

Slowly add your flour mixture to the zucchini mixture. You want to mix it just until it is combined. If you over mix, you could end up with a tough bread, which won’t be that great. Pour the batter into your bread pan. If you would like, top the batter with the walnuts. You can also use pecans or other similar nuts if you prefer.

If you’re making loaves, it should take 55-60 minutes. Test with a toothpick to be sure. However, if you’re baking in a muffin pan, it should take between 18-22 minutes. Again, you can test with a toothpick to see if they’re done.

Let cool on a wire rack.

For later eating, add a little butter to the top of the bread, and microwave for about 25 seconds. It will be the best thing you eat all day!


Chocolate Chip Cookies

Every kid on the planet loves a good chocolate chip cookie. So every mom should know how to make them. They don’t have to make them from scratch, but being able to put the dough on a pan, bake it, and serve is a must-have skill when there are kids in the house.

That being said, I’m pretty proud of my chocolate chip cookies. My husband goes crazy for them, and they are so easy to make. I always have the ingredients on hand just in case I get a craving for them. The best is to eat them straight out of the oven, but even days after they taste pretty awesome if you nuke them in the microwave. Room temp is good, too. Seriously. These cookies are just that awesome.

Here is the recipe:


2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. salt
2 tsp. vanilla
2 eggs
2 cups chocolate chips


Preheat your oven to 350 degrees. Grease a cookie sheet and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a mixer, beat together the butter and sugars until fluffy. Add the vanilla and eggs. Beat for one minute. Then add the flour mixture. Be sure that all ingredients are well-incorporated. Then add the chocolate chips. Your dough should be really thick. To test the consistency, scoop out a small ball with a spoon. If it holds its shape really well, your dough should be thick enough. Add more flour if the dough isn’t the right consistency.

Spoon 1 inch rounds onto a baking sheet, and leave about three inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until golden brown.

If you bake your first batch, and the cookies come out looking like really flat puddles, your butter was too warm and loose. Refrigerate your dough for about twenty minutes and try again. This should solidify the fats in your dough to keep the cookies thicker.

Also, if you prefer softer cookies, use margarine instead of butter. It has less water in it, so less moisture evaporates, leaving you with a much softer cookie.

I hope you enjoy!