TASTY TUESDAY

"girl you thought he was a man but he was a muffin...he hung around till you found
that he didn't know nuthin'..."
FLASHBACK may 2013
the bk and i join a farm co~op. why? because we love farm fresh veggies...AND veggies at the grocery are ridiculously expensive...AND because we can't really have a garden in an upstairs apartment. this is a great way to support your local farmers and enjoy garden veggies without the work.

FLASH FORWARD july 2013
finally, zucchini is in!! my favorite veggie! you can grill it...sauté it...fry it...and, best of all, bake it! so i set out to bake my, first ever, zucchini bread. the bk shredded the zucchini because, evidently, sharp objects are dangerous...and i was off and running. wait? what? we don't have a loaf pan? i'm not sure how that happened but i had to improvise. zucchini muffins it is!!

CARDINAL'S ZUCCHINI BREAD PAULA DEEN STYLE
ingredients:

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

directions:

preheat oven to 350 degrees F. in a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. in a separate bowl, combine oil, eggs, water, zucchini and lemon juice. mix wet ingredients into dry, add nuts and fold in. bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. alternately, bake in 5 mini loaf pans for about 45 minutes.

*this recipe made 24 medium~sized muffins. just bake for 20 minutes, or until toothpick comes out clean.

**try not to mix ingredients while talking on the phone. it might cause you to use tablespoons of cinnamon and nutmeg, instead of teaspoons. however, this is a DELICIOUS mistake!!

happy baking!!!