28 – From The Garden – 29
For week 28 I made pickles! I made 3 different batches, one with regular white sugar, one with coconut sugar, and one with honey 
So far our favorite is the coconut sugar! It’s surprisingly the most spicy, I added jalapeños to all three. I had to give these at least a week and make sure these sugar substitutes still tasted okay before I recommended them to y’all! 
Refridgerator Pickles Recipe from one of my best friend’s mom. (shout out to Kyle Eckroth’s Mom!!)
- 4 to 6 cups sliced cucumbers
- 1/2 cup sliced onions
- 3 to 4 sliced jalapenos
- 4 to 6 cloves garlic
- 1 cup sugar (white, coconut, or 1/2 cup honey)
- 1/4 cup vinegar
- 1/2 tsp. celery seed
- 1 Tbsp. canning salt
Put together in a glass bowl, stir, and put in refrigerator. Stir occasionally for half a day, they’re good for 3 to 4 months.
Week 29 is Zucchini Bread! I used whole wheat flour, coconut sugar as healthier substitutes, and opted in for some crushed walnuts. Yum!
Zucchini Bread Recipe
- 1.5 cups whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1.5 tsp ground cinnamon
- 1.5 eggs
- 1/2 cup oil
- 1 cup coconut sugar
- 1.5 tsp. vanilla extract
- 1 cup grated zucchini
- 2/3 cup chopped walnuts (optional)
- grease and flour one loaf pan. Preheat oven to 325 degrees F
- Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar in a large bowl. Add dry ingredients to creamed mixture, beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pan.
- Bake for 40 to 60 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes before removing bread. Enjoy!
Makes 12 servings = 1 loaf pan
Elevating Balance 