Fall is in the air over here in our neck of the woods. The leaves are starting to change colors and fall to the ground, the air is getting cooler in the evenings, and places like Starbucks and Michael's are filing their aisles and everyone's tummy's with pumpkin latte's and fall decor. Yes, it is that time of year again! And I am bursting with delight because fall is one of my favorite seasons, besides winter.
In our household, this weekend is going to be all about putting up our fall decor!
Check out some pictures from last year's autumn wonderland (note...the picture quality isn't the best due to the fact that all I had was a cozy little point and shoot camera back then...but you'll get the idea)....
The wreath that graces our front porch....
Yes...I made that wreath at a wreath making class for 50 bucks ;) With all the trimmings and foilage, I definitely think everyone in the class got their money's worth ;)
Our fireplace mantel all decked out.....
it's amazing what a little trip to the dollar store can do!
The first shelf on our kitchen hutch....all decked out....
thanks to the great bargain deals at ROSS ;)
What is even more festive then putting up decor?
Fall baking and cooking!! Which brings me to today's recipe, Mom's Zucchini Bread :)
A recent trip to our local Farmer's Market had me up to my eyeballs in zucchini...and I had to do something with all of those gorgeous green vegetables. So I figured, why not try my hand at making some bread?
In the last few years, I have heard lots of people explain how wonderful zucchini bread is. However, I am a banana bread girl all the way....but one bite of this bread and I was in heaven! It freezes very well too...which I found to be wonderful.
Mom's Zucchini Bread
(makes two 9-inch loaves)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.