You guys, I baked!

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Chocolate Chip Zucchini Bread

So, summer is over? So . . . summer is over. Quick as ever, like one deep breath and the blink of an eye, it’s fall again here in Oakland. With leaves changing color, a penetrating evening sunshine, and a breeze in the air, we’ve turned the corner to a new season. I suppose it makes sense then that I’ve got baking on the brain, finally. I spent most of my summer outdoors — as it should be, when all is right with the world — which was not conducive to tinkering near the stove. But I have been blessed all summer with beautiful vegetables from my mom’s garden, including squash and zucchini in sizes you’ve never seen before.

And a labor day bbq yesterday called for a round of chocolate chip zucchini bread. Without two loaf pans the same size, I baked this in my bundt pan. I realize it looks like all I ever do anymore is bake bundt cakes . . . That is, more or less, the case.

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I sliced the cake up for easy grabbing at the barbecue, which also created a pretty plating effect — completely by accident. I also made a yummy green salad, which I don’t have a photo of. See this post here and my modified recipe, below. How Sweet It Is recommends serving the salad with chips, but I tweaked the recipe to be more of a traditional salad and eliminated the chicken and bacon for my friendly vegetarians. I fully plan to make the salad again, with bacon.

Blueberry and tomato salad with grilled corn and feta 

2-3 cups lettuce of your choice, I used a mix of baby greens
1 cup grape tomatoes, quartered
1 ear grilled corn, cut off the cob
2/3-cup blueberries
1 avocado, chopped
1/3 cup crumbled feta
½-teaspoon salt
½-teaspoon pepper
½ lime and ½ lemon, juiced
½ cup green onions
1 teaspoon red wine vinegar
2 teaspoons olive oil

Do y’all really need instructions for what to do with these ingredients? Chop it all up, toss, serve. I would recommend waiting until your grilled corn has cooled a bit before mixing it in.

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