Food for Friday - Week 21

Food for Friday - Week 21

I would like to start this post by saying how very blessed I feel after all that has occurred here in Oklahoma in the past 5 days.  I am sure all of my readers all over the United States have watched the aftermath of the F-5 tornado that hit Moore, OK on Monday.  Living in Oklahoma this event has impacted all of us especially hard as we are always fearful that the next tornado will strike our neighborhood and change our world as drastically as it has for the people in Moore. It is a real wake up call to the reality of Mother Nature.  Often we in Oklahoma are very complacent when the tornado sirens go off....I am guilty as charged.  Now I will be more aware of the weather when I hear those sirens and head to my "Fraidy Hole". 

My youngest daughter lives in Oklahoma City.  She is an intern at Saint Anthony's Hospital.  Throughout this year she has rotated through many medical specialties.  This month she happens to be doing a Family Medicine rotation with a Physician in a clinic in Moore, OK.  On Monday Kristy was post call from the weekend so she had the day OFF to sleep.  What a Divine Blessing Indeed!  I get chills just writing about it.  The clinic was in the direct path of the storm and there is nothing left of it.  The Doctor and his staff did get out safely before the tornado hit.  Now you see why I am feeling especially blessed tonight as I write this.  Thank you Lord for protecting my Sweet Kristy. 

Heavenly Father,
I thank you Lord for your blessings and especially for keeping my Kristy safe during the storm.  We pray for all those who lost loved ones in the storm...give them the peace and comfort that only comes from your loving arms.  Be with those struggling to return to the devastation that awaits them.  Give them strength and courage.  Guide their paths as they face what seems like an insurmountable task of rebuilding their lives.  Most of all we Thank You for always being with us and carrying us through anything that we face.  We are never alone.  We don't always understand but we know that in the midst of the storms and suffering you are there and working!!           AMEN!!

Now for the COOKING part of this blog....... This weeks recipe is one that I have been working on and think it is really good.  I love anything that starts with a cake mix so here goes:

Chocolate -Walnut Zucchini Loaf

Ingredients:

1 Chocolate Cake Mix ( I just happen to have a Sugar Free one and it worked great....so did a regular cake mix...so use either)
2 cups shredded zucchini
3 eggs
1/3 cup canola oil
1 cup chopped walnuts

Method:
1.  Preheat oven to 350 degrees.
2.  Empty cake mix into large mixing bowl.

 3.  Add the oil and eggs to the cake mix and stir with a wooden spoon.

 4.  Shred the zucchini in the food processor.  Measure two cups and add to the mixture.

5.  Stir the cake mixture until is is thoroughly combined and moist.

6.  Add the chopped walnuts to the mixture and combine.

7.  Prepare two loaf pans with cooking spray.  I love my Lodge cast iron loaf pans.  They bake evenly and give the loaves such a nice crust.

8.  Divide the mixture evenly into the two loaf pans. 

9.  Place the pans in the preheated oven.  Bake for 30 minutes or until toothpick comes out clean.

 10. Cool loaves in pans on the counter 10 minutes before removing from the pans.

 11. Remove loaves from the pans and place on cooling rack.
That way the loaves will cool without moisture forming on the bottom.

 12.  When cooled slice and enjoy.  It is great with hot tea or coffee for a snack.  I found it wonderful plain but butter would be a nice addition too.  It is great for breakfast too...especially if you like a little sweet treat in the morning.
This is a good way to use all that zucchini you are growing in your garden this summer. 
Quick, easy and oh so GOOD!!

Chocolate -Walnut Zucchini Loaf

Ingredients:

1 Chocolate Cake Mix ( I just happen to have a Sugar Free one and it worked great....so did a regular cake mix...so use either)
2 cups shredded zucchini
3 eggs
1/3 cup canola oil
1 cup chopped walnuts

Method:
1.  Preheat oven to 350 degrees.
2.  Empty cake mix into large mixing bowl.

3.  Add the oil and eggs to the cake mix and stir with a wooden spoon.

4.  Shred the zucchini in the food processor.  Measure two cups and add to the mixture.

 5.  Stir the cake mixture until is is thoroughly combined and moist.
6.  Add the chopped walnuts to the mixture and combine.
7.  Prepare two loaf pans with cooking spray.  I love my Lodge cast iron loaf pans.  They bake evenly and give the loaves such a nice crust.
8.  Divide the mixture evenly into the two loaf pans.
9.  Place the pans in the preheated oven.  Bake for 30 minutes or until toothpick comes out clean.
 10. Cool loaves in pans on the counter 10 minutes before removing from the pans.

11. Remove loaves from the pans and place on cooling rack.
That way the loaves will cool without moisture forming on the bottom.

 12.  When cooled slice and enjoy.  It is great with hot tea or coffee for a snack.  I found it wonderful plain but butter would be a nice addition too.  It is great for breakfast too...especially if you like a little sweet treat in the morning.
This is a good way to use all that zucchini you are growing in your garden this summer. 
Quick, easy and oh so GOOD!!

I wrapped my second loaf to gift to a friend that I am having lunch with tomorrow.  Think she will be surprised???

Happy Trails...until we eat again!!

Mtn Mama