I didn’t wait long after the start of fall to make some zucchini bread. This recipe is a combination of recipes I’ve seen online and one that my mother-in-law gave to me a few weeks ago.
Ingredients – 3 cups all-purpose flour
– 1.75 cups of sugar (most recipes call for 2 cups, so you can add more if you’d like)
– 1 tsp. salt
– 2 tsp. cinnamon (sometimes I add 3 tsp if I want more of a cinnamon taste)
– 1 tsp. baking soda
– 1 tsp. baking powder
– 1 cup of oil (I used 1/2 cup of oil and 1/2 cup of applesauce to reduce calories)
– 3 eggs
– 2 tsp. vanilla
– 2 cups of grated zucchini
Pre-heat the oven to 350F. Mix together dry ingredients and add oil, eggs, vanilla, and grated zucchini and stir until combined. Pour batter (about 2.5 cups each) in to two greased bread pans and bake for 55-70 minutes. Bread is done when toothpick comes out clean. I leave mine in for 70 minutes.
This is a little embarrassing, but I just read about freelensing for the first time a few days ago. Freelens is when you disconnect your lens from your camera and then hold the lens up to your camera at an angle. It can create really interesting images. I still need a lot of practice, but here are the images I took around my yard.
If you’ve taken freelens pictures, what do you think of this technique? Do you have any tricks or tips?
On a side note, I’m really loving all these fall colors!