The past two weeks have been an absolute blur! I'm actually shocked I know what day it is! If you didn't already see on my social media, we've been on the go. We conqured Universal Studios, shot a beautiful wedding on the beach, drove all the way down to The Keys, and put over 1000 miles on our rental car. Then came home to shoot back to back weddings and a at least one shoot every day this week. Exhausted? Beyond.
Needless to say July has been crazy! With it soon coming to a close I thought it would be a great time to share my Zucchini Bread Recipe! There are two things that must happen at the very least once every Summer. Chopping up a deicious watermelon and making Zuccini Bread. Obviously life gets busy (especially for me this time of year) so it was such a nice change of pace to just chill out, drink a glass of wine, jam out to Britney Spears Pandora (no shame!) and get my bake on. Make this the next time someone hands you a giant zucchini from their garden, because tis' the season.
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp vanilla
- 4 eggs
- 1 1/4 vegetable oil
- 2 cups white sugar
- 2 zucchini grated, or half of a giant one
- 1 cup chocolate chips (optional)
Preheat oven to 325 degrees, grease two loaf pans (8x4), in a bowl mix oil, vanilla, eggs, sugar, and slowly add the flour mixture into the egg mixture, once mixed add zucchini and chips. Bake for an hour. Then enjoy!
Have a wonderful Tuesday!