Zucchini Bread with Walnuts

by Rebekahcooked up on August 23, 2016

Anyone else out there swimming in zucchini right now? Not that I’m complaining – I was actually afraid we’d get too many, but I think our plants have produced just the right amount.

The summer is flying by! We are closing in on the very end of a renovation – we did our basement! And we’ve successfully added 650 square feet to our house. That’s the size of some apartments! And before you ask, no, we are not getting roommates/doing an AirBnb. This is all for us, baby. Dave’s parents are coming to visit soon and they will be the first to stay in our nice new guest suite.

Zucchini Walnut Bread | PDXfoodlove

It’s been quite the process – I’m sure if you’ve seen me in person I’ve told you at least a few details about it. We have had things that are normally stored in the basement be out on the floor in various rooms for a couple of months. It was starting to drive us nuts near the end! But yesterday, the living room became totally clean again, and it reminded me how much I love our house.

And I’m excited about the next step – buying more furniture! Turns out we have the right amount of furniture for our previous square footage and now some rooms are looking a little bare. I’m setting up an office in one of our newly-emptier rooms and I’m looking forward to putting some art on the walls there. I’m considering it an excuse to shop.

Zucchini Walnut Bread | PDXfoodlove

Anyway, now that the summer produce is really rolling in, we are very much enjoying getting back into our regular routine and baking away in the kitchen. We made this zucchini bread a couple of weeks ago, and I’m already looking forward to making it for Dave’s parents this week. Maybe a chocolate variation next time? Time will tell!

Red, White and Blue Chicken Tacos with Blueberry Coleslaw

Red, White and Blue Chicken Tacos with Blueberry Coleslaw


  • For the coleslaw:
  • 2 cups shredded purple cabbage
  • 1/4 cup fresh blueberries
  • 1/2 jalapeño, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. milk
  • Juice and zest of one lime
  • For the salsa:
  • 1 cup cherry tomatoes, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 Tbsp. lime juice
  • 1/4 tsp. coarse salt
  • For the tacos:
  • 1/2 jalapeño, sliced
  • 4-6 corn tortillas
  • 1 chicken breast, cooked and shredded
  • Additional cilantro for topping


  1. In a mixing bowl, add fresh blueberries and lightly crush with a spoon.
  2. Add the cabbage, jalapeño, cilantro, mayonnaise and milk and toss to combine. This step can be done ahead of time - cover and store in the fridge!
  3. Prepare the salsa by roughly chopping the cherry tomatoes and tossing with cilantro, lime and salt.
  4. Warm tortillas and top with slaw, shredded chicken and then tomato salsa. Top with more jalapeños and cilantro.
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