Wow it's been awhile since my last post! Since then i got a new job, had my booth over at Greenfest Philly and helped out with my friend Tiffany's (she has a company called RePlayGround) recycled crafts booth among other things keeping me super busy. : )
My new part time job is pretty exciting, I'm working for the 400 Showroom. It's a showroom for several really great sustainable clothing and accessories designers including Bahar Shaphar (one of my bosses :) ), Del Forte, Lara Miller and Ashley Watson just to name a few. I mostly work with the materials library so I get to find out about how all these amazing sustainable textiles are made, including some really innovative materials such as Ingeo and Milkofil. This weekend we're getting ready for D&A so it's been ca-razy busy over there.
Oh and in other news, I'm trying make a shift to being vegetarian. It started out as a bet with my boyfriend to see who could go the longest without eating meat. It wasn't quite fair because he went to visit his mom and grandma three days after we started and his grandma (abuelita Goya :) ) cooks some amazing and meaty dishes. So he lost right away. I haven't had the chance to visit them in awhile, I know when I do it'll be tough to pass up her awesome lomo saltado!
So anyway, let's get to this week's Friday DIY: Choclate Chip Zucchini Bread!
I got this recipe through a link on lime.com.
* 3/4 cup sugar
* 3 tablespoons vegetable oil
* 2 large eggs
* 1 cup applesauce
* 2 cups all-purpose flour
* 2 tablespoons unsweetened cocoa
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 1/2 cups finely shredded zucchini (about 1 medium)
* 1/2 cup semisweet chocolate chips
* Cooking spray
Preheat oven to 350°.
Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Calories: 161 (29% from fat) Fat: 5.1g (sat 1.6g,mono 1.4g,poly 1.7g) Protein: 2.9g
Carbohydrate: 27.3g Fiber: 1.4g Cholesterol: 27mg Iron: 1.2mg Sodium: 145mg Calcium: 12mg
16 servings (serving size: 1 slice)