This weekend Dan and I got to go to Portland’s annual Street of Dreams. Basically for $15 you can walk through anywhere from 7-10 million dollar+ homes and gawk at the amazing design and decorating that you can only dream about. While I will probably never even come close to owning a home as amazing as the ones we walked through, it is fun to dream and always fun to get new ideas. So of course after spending Saturday afternoon at the Street of Dreams, all I wanted to do the rest of the weekend was to redecorate, reorganize, and prep food for a busy week ahead.
Here’s a couple pictures of my favorite rooms from this year’s street of dreams!
I’m so lucky to have a husband that is willing to put up with my random redecorating ideas and my spur of the moment need to organize the house! I have several projects going that I hope to finish up tonight after work before my bachelorette finale viewing party with a couple friends. I’ll post pictures of those when they’re finished. I do, however want to share a yummy recipe that has been one of our favorites for this time of year.
It seems as though every summer we end up with baseball bat sized zucchini in our garden that are all ready at the same time. It ends up being WAY more than Dan and I could ever finish, and sadly we usually end up throwing a lot of it away every year. This year I decided that I needed to figure out a better use for one of my favorite veggies so the other night while Dan was working I tried out a Gluten Free Zucchini bread recipe that I found on the Gluten Free Goddess blog. It turned out amazing!!! We liked it so much that we made a double batch last night, and even put some zucchini in the freezer to use later on. Here’s the recipe I used:
Preheat your oven to 350°F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper and lightly oil it. (I didn’t have any parchment paper so I just made sure to spray some cooking spray all over the entire surface).
1 rounded cup of fresh, grated zucchini
1 cup sorghum flour
½ cup tapioca starch (or tapioca flour)
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon fine sea salt
2 teaspoons cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
2 egg whites beaten, or egg replacer (1/4 cup liquid)
¼ cup coconut milk (the first time I used fat free milk and the second time I used almond milk and both times turned out great)
1 teaspoon fresh lemon or orange juice (I used lime juice)
1 tablespoon bourbon vanilla
Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork. Set Aside. In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking power, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar. Add the oil, lemon juice, egg whites, and the coconut milk. Beat to combine and continue to beat on medium until batter is smooth. Add in the shredded zucchini and mix until its evenly distributed. Bake in the center of a preheated oven for between 50-60 minutes or until the top is golden and firm, yet gives a bit when lightly touched. It only took mine about 40-45 minutes though so I would just keep an eye on it.
This bread turns out really tasty and even my friends who hate vegetables will eat it. If you are interested in freezing some of your zucchini to make into bread or zucchini cakes late just shred your zucchini. Make sure to drain the liquid out of it. And then we just measured it out in two-cup increments so that we would have enough for a double batch and put it in to freezer bags. Then when you’re ready to use it, just let it thaw and you’re ready to go!
Hope you enjoy this bread as much as we do! I’ll post updates of my projects around the house in the next couple days!