This has been a week of tests. Testing our new school year out (we’re starting early to accommodate a one month break for the new baby.) Today I tested out a new recipe. (One of those: Hmmmm if I throw that in…)
Here is the update on the school days.
I’ve been logging our school, so it keeps me honest, and I’m required to meet specific standards. Every day we do Math, Bible, Social Studies(Geography,) Reading, and a bit of Science. Art, Music, etc get rolled into the rest. I’ve read all sorts of advice. Keep a rigid schedule. Be flexible. Don’t stray from your routine. Don’t expect too much from the little ones by being all structured at the get go. It is all so confusing. I’m trying to find what works for our family. I’ve tried structure before, and it was too rigid. So we bagged that. Now we’ve got a really loose routine, which is this: squeeze the school in when Ava is napping, and then incorporate what is left into the rest of the day as it suits. Now it is too loose. I’m struggling to find a happy medium, but I also know it takes time to settle. The moral of the story is: We won’t get it right the first week of school. This blog post is a great way to
plead to more experienced mothers for help talk it out while I sort things.
Now, for the recipe!!! 🙂 I adapted this recipe to what I had to use in my kitchen, (you know how bananas are…) and what I felt was healthy, it was fantastic, although, it definitely needed a longer cook time than what the original called for. Here is the result:
Tropical Zucchini Bread
Let me add that it looks nothing like this stock photo, but unfortunately I cannot bring you a picture of the finished product, as it has been demolished… And I’m too lazy to make more just to photograph it…
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 3/4 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini
- 1 (8 ounce) can crushed pineapple, well drained
- 2 mashed bananas
- Preheat an oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans. (I use vegetable oil)
- Mix flour, baking soda, salt, baking powder in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a large mixing bowl, and stir in zucchini, banana and pineapple. Gradually pour in the flour mixture, mixing until just incorporated. Mix to evenly combine. Divide batter evenly between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1- 1 1/2 hour. Working with one loaf at a time, hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Allow bread to cool completely.