Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I was going to make banana bread this past weekend, but the bananas had another calling. One that is coming soon to a blog near you.
But I still needed me some quick bread. I don’t make it too often because, well, muffins are much quicker. And I get hungry. And usually, any bananas we have that week have another calling: my lunch.
Plus, with quick bread, you have to bake it for at least an hour usually. Then you have to let it cool. And on and on.
But you know what? It is so worth it. Especially when you make it as an ADDITION to breakfast instead of waiting on it to be ready to eat while you starve and drain your coffee.
So, you know. Muffins for breakfast. Zucchini bread for lunch. And for breakfast on weekdays. Any objections? I didn’t think so.
This recipe is adapted from a Betty Crocker recipe.
Here’s what you need:
3 cups shredded zucchini (for me, this was one large one)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
1 1/2 cups unbleached AP flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 tsp. ground ginger
1 tsp freshly grated nutmeg
1/2 teaspoon baking powder
Preheat the oven to 350 and grease a standard loaf pan (9×5 inch).
Crack the eggs into a liquid measurement cup and lightly beat with a fork. Then, in a mixing bowl, stir the zucchini, sugar, oil, vanilla and eggs together.
Add the flours, baking soda, salt, spices and baking powder at the same time, and fold into the zucchini mixture. Try to use big stirs that cover a lot of ground – you don’t want to overwork this dough, just like you wouldn’t want to overwork muffins. Mix until everything is just incorporated.
Pour into the greased baking pan and bake for about 1 hour and 20 minutes. Because all ovens are not created equal, start keeping an eye on it at about an hour. If the top looks set, start testing with a chopstick at about 1:10:00.
Remove from the oven when a chopstick tester comes out clean. Allow to cool for ten minutes or so, then turn out onto a cooling rack to finish cooling.
I like to slather mine with butter. 🙂