Yummy Summer Recipes!!!

Tuesday, August 2, 2011 - Posted by Jess at 6:22 PM
Well I have been picking alot of yummy stuff out of the garden these past few weeks! And I am getting an over abundance of zucchini squash. So I was checking out some different recipes to use it in, and of course you can't not make zucchini bread with all of that excess zucchini!! :) Well I found this really amazing recipe that is healthy with out all of that sugar added in!!! I was so excited I made several loaves that day! So I thought I would share the recipe with you all! Let me know if you try it and how it goes!! Oh and a bonus recipe if you like Canned Jalapenos! My husband is a salsa junkie and likes to doctor up his salsa, so these home made Jalapenos are his new favorite! Try it out if you have alot, it is a pretty simple recipe and requires no yellow #5 to make them taste delicious! Enjoy!!!!!

Healthy Zucchini Bread

-1 cup applesauce, unsweetened
-1/2 cup canola oil
-1 cup honey
-3 eggs
-2 cups shredded zucchini
-2 1/2 tsp. vanilla extract
-3 cups whole wheat flour
-1/2 cup flaxseed meal
-1 tsp. salt
-1/2 tsp. baking powder
-1 Tbsp. cinnamon
-1 Tbsp. nutmeg
-4 oz. of dark chocolate chips
-1/2 cup chopped nuts, optional

Beat applesauce, oil, and honey together in a large bowl. Add eggs, zucchini, and vanilla. In a separate bowl, combine flour, salt, baking powder, cinnamon, and nutmeg. Add to wet ingredients along with nuts and dark chocolate chips. Beat until just combined. Pour into two greased loaf pans. Bake at 350 for 45-60 minutes until a toothpick comes out clean. Shake the loaf pans as soon as you take them out of the oven for easy removal. Yield: 2 loaves

Pickled Jalapenos

-approx. 50 fresh jalapeno chiles (I just pick as much as I have, at least 20 to make it worth it!)
-4-5 large cloves garlic peeled and sliced
-5-6 bay leaves
-6 fresh basil leaves
-5-6 cups distilled white vinegar
-5-6 pint canning jars and lids

Wash chiles and cut off stems and slice. Sterilize pint canning jars and lids. After sterilized place garlic and bay leaf in each hot jar, then pack chiles into jars as tightly as possible. Add 1 basil leave to each jar when it is half full. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar to release air bubbles and top off jar with vinegar to within 1/2 inch of the top. Wipe rim, seal, and immerse jar 15 minutes in a boiling water bath. Let rest for a few days to blend flavors before opening jars and serving. Refrigerate after opening.

-Makes about 5-6 pints

Happy and Healthy Eating!