As most of know, I am a Florida native. Well, I call myself that since I moved there when I was three and lived there until my early twenties. I think that qualifies me as native. Well, being a Floridian, you get used to certain things. Things like sweating all the time, even right after a shower, palmetto bugs the size of your hand are normal, putting on sweaters when it hits anything under 70 degrees, flip flops are acceptable any where any time, the only acceptable grocery store is Publix, and the four seasons: Snowbird, Lovebug, Football, and Hurricane.
Now that I live in Colorado, I get to experience the real seasons, but all my people are still in Florida and they are experiencing the full effect of their hurricane season. Irma has been having people down there, and me, holding their breath for days as they are trying to figure out where it is going to go. I have people all over the dang state, so I am a little worried for each of them, but Floridians are tough, stubbornly tough, so I know they will be just peachy.
But honestly, the news on TV and Facebook is fueling my own anxiety. I can't help but check for updates every couple of hour to see what has happened or what has changed.. Finally, I had to consciously make the decision to stop (or don't check as much) watching it all and start doing something productive with my time. Like baking and eating and blogging about it - which always calms me down.
While Colorado has had lucky weather so far this year, because of that, I have been able to celebrate having a successful little garden in my backyard. So to keep my mind occupied instead of this thinking about this record breaking storm stuff, I whipped up one of my favorite zucchini breads (don't worry, pumpkin will be here soon enough). I brought a loaf to work this week and it was a hit, which means it is approved to come to the blog. If you have an abundance of zucchini, this is a nice, different bread recipe that will help you put your goods to use.
Lemon Rosemary Zucchini Bread
makes 2 loaves
- 3 large eggs
- 1/2 cup plain greek yogurt
- 1/2 cup olive oil
- 1 1/2 cups sugar (raw or white)
- 1 heaping tablespoon fresh rosemary, chopped
- zest and juice of one lemon
- 2 1/2 cups of fresh zucchini, shredded
- 3 cup whole wheat white flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- about 1 tablespoon raw sugar to top.
Preheat the oven to 350 degrees and grease 2 loaf pans, set them aside. In a large bowl, beat the eggs. Mix in the yogurt, olive oil, sugar, and rosemary. Add the zest and lemon juice and combine. Stir in the shredded zucchini. Then, add the 3 cups of flour by spreading it evenly over the top of the wet mixture. Do the same with the baking power, baking soda, and salt and stir it all together just until its combined - don't over mix.
Divide the batter evenly into each of the greased loaf pans and sprinkle the raw sugar of the top. Bake at 350 degree for 40-50 minutes or until a toothpick comes out clean.
Cheers and hang in there Florida folks,