Zucchini Bread

Now that fall weather has arrived, I've been in the mood to bake.  A few weeks ago I made a caramel apple blondie pie featured in my Southern Living.  Yesterday, I made a couple loaves of zucchini bread.  The zucchini bread came out really well, so I wanted to make sure I memorialized the recipe.  It's a modified version of this recipe.

I also realized the trick for getting Jason to eat my baked goods - cut the sugar at least by half if not more.  :)

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon salt

2 eggs
1 mashed banana
1/2 cup vegetable oil
1/2 cup unsweetened apple sauce
1 cup sugar
1/4 cup brown sugar
3 teaspoons vanilla extract

3-4 cups shredded zucchini
1 cup chopped walnuts

Directions

1. Sift the first 5 ingredients together.

2. In a separate bowl, mix the next 7 ingredients together.

3. Add the dry ingredients from the first bowl to the wet ingredients in the second bowl.  Mix well.

4. Stir in the zucchini and walnuts.

5. Bake 65 minutes on 325 degrees.

6. Voila!  Let cool and then enjoy! 

Texas Renaissance Festival

Last weekend we headed to the opening weekend of the Texas Renaissance Festival. We went all out and made it a two day affair. We even dressed up for the occasion. 

Here we are - the rogue hunter and peasant wife. Don't we make a lovely pair?

Similar to last year, there were people in awesome costumes...

 

Fun shows to watch...

 

Cool shops to peruse (I mean, who doesn't need medieval weapons?)...

 

And yummy food to eat. 

Jordan and his girlfriend joined us camping for the night and made their RenFest debut in German Lederhosen and bar maid costumes. 

Despite all the rain, we had a really good time.