I had the best weekend, friends. The kind that leaves you with a silly grin. I was in my hometown and I stayed at my brother and sister-in-law’s house for two nights. Friday night we hugged hello, ate tacos and laughed about who overstuffed their taco shells with the most toppings.
I woke up early on Saturday to the sun streaming in through the windows. I looked outside to discover light rain falling through the sun’s rays. It was one of the prettiest mornings I’ve ever experienced. My sister-in-law and I went to the farmer’s market with rain coats that turned out to be unnecessary because the rain cleared just in time. The stalls were full of beautiful, late summer produce. Mounds of bell peppers, corn, radishes, concord grapes, raspberries and bags of gorgeous homemade pasta. I saw some apples and pumpkins peeking out from summer’s bounty. The flowers and in particular, the dahlias, enchanted us.
Saturday evening was a bit chilly as we made our way to the lakeside beachtown of Grand Haven, Michigan. I wished for one of my favorite cardigans that hung in my closet at home, but was happy to step up my walking pace and hold Marc’s hand to warm up. We ate wood-fired pizzas and walked along the water as the sun set. I hope you had a happy weekend, too.
Although classic zucchini bread is wonderful and comforting, I wanted to try using coconut oil, yogurt and add in some whole wheat flour. I cut way back on the sugar, too. The results? A tender, lightly sweetened version of a childhood favorite.
If you have access to a Trader Joe’s, they now carry coconut oil at a reasonable price. Feel free to substitute extra-virgin olive oil or grapeseed oil in for the coconut oil. You can also use 3 cups of all-purpose flour if you don’t have whole wheat flour on hand.