I am so not done with summer. My kitchen is loaded with peaches, plums, blueberries, blackberries, corn, tomatoes, zucchini, and more. After that pesky power outage last week (yeah, I’m still not over that), Mom and I spent the weekend working our tail feathers off trying to re-preserve summer. This meant freezing blueberries, peaches, plums, and blackberries. Dad actually went to pick blackberries again, and they were the best ones he’s ever picked. He even said he’d go again. I so need to nominate him for world’s best dad Did I mention he doesn’t even like blackberries? Then Mom and I made Blueberry Buckle, Blackberry Pie Bars, and Peach Blackberry Pie. Summer could not end until we made that pie!
My wardrobe is still all about sleeveless dresses and strappy sandals. I’d prefer to never see my winter coat again. I’m still wearing bright nail polish and lipstick. Oh, and those walks around the neighborhood with the sun beating down on me and the birds singing? I’ll probably cry when those come to an end. That and when all the stunning flowers die. Everywhere I look right now the flowers are prettier than ever.
I can feel the change coming though. The air feels different. I was chilly at the farmers’ market this weekend. Mums and Halloween decorations are out in the stores. I’m dreading the change in seasons more than I can tell you; perhaps more than I even know. California, I’m coming for you asap, because I don’t know how much longer I can take the torture that is winter. But for now, even the calendar agrees that it’s still summer!
I also recently re-made this Carrot Zucchini Bread after the whole freezer meltdown thing. I wanted to make something with the lovely carrots and zucchini out now. I wasn’t sure what to make until I came across this bread. It is incredibly soft and moist and did not get too brown in the oven as some breads do. The carrots and zucchini shine through with a hint of spice and some crunchy walnuts. Whether it’s for breakfast, a snack, or dessert, this bread is sure to keep summer going.
It’s the last day to enter my Angie’s Popcorn Giveaway!
1 cup vegetable oil
2 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
3 ¼ cups all-purpose flour
½ teaspoon kosher salt
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cloves
2 cups grated carrots
2 cups grated zucchini
1 cup walnuts
Preheat oven to 350 degrees. Oil and flour 2 loaf pans.
In a large bowl, whisk together oil, sugar, eggs, and vanilla until fully combined and slightly lightened in color.
In a medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and cloves. Whisk flour mixture into sugar mixture until fully combined, but do not over mix. Add in the grated carrots and zucchini and walnuts. Stir until evenly distributed.
Divide batter evenly among the loaf pans. Bake for 1 hour to 1 hour 10 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the loaves comes out with only a few moist crumbs.
Cool loaves in pans about 20 minutes before gently and carefully removing from the pans and cooling completely on a wire rack (or serve them warm). Bread may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven wrapped in parchment placed on foil for about 20 minutes for ¼ loaf. Larger pieces will take longer.
Recipe adapted from Mom on Timeout