My Fab Fam

My Fab Fam
Photo by Thousand Hills Photography. Click on photo to visit their site.

Monday, July 14, 2014

Life in the Kitchen

My life has been lived in the garden or the kitchen this summer.  Good, good times.  Here are a few of the things I've been mixing up.


4 T salt
4 tsp. sugar
1 tsp. paprika
1/2 tsp. tumeric
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cornstarch


2 tsp. paprika
4 tsp. ground cumin
2 tsp. cayenne
2 tsp. oregano
4 tsp. garlic powder
1 tsp. onion powder


2 T. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1 tsp. paprika
3 tsp. ground cumin
2 tsp. sea salt
2 tsp. black pepper


3 c. AP flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp cinnamon

3 eggs
1 c. vegetable oil
2 1/4 c. white sugar
3 tsp. vanilla extract
2 c. grated zucchini
1 c. chopped nuts (I opted out.  But I did add blueberries to one batch.  YUM!)


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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