“In The Kitchen With Kathryn”: Tailgate Bounty!

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

When summer starts to wind down, my thoughts turn to canning and pickling and baking for the freezer!   It was a busy weekend at Chestnut Cottage, after going to three tailgate markets on Saturday morning. These outings are always such fun for me and I love supporting local farmers!

So I spent most of this past weekend in my kitchen making Lime Pickles and Zucchini Bread. Every August I make at least four or five runs of my Lime Pickles. If you missed this recipe a couple of years ago here at The Collected Room, click HERE for the recipe. I always give many jars of pickles to family and friends, so I make multiple runs!

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

Each August, Mother and I always had great fun making Spiced Zucchini Bread . It is one of my many, many fond memories of cooking with Mother. So two runs of pickles and eight loaves of Zucchini Bread made for a busy weekend at Chestnut Cottage!

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

This is my favorite recipe for zucchini bread, because it is very moist! I love having several loaves in the freezer for breakfast or brunch when we have guests at Chestnut Cottage. The recipe makes two loaves, so I usually make at least eight loaves at one time. As I said,  I love giving my homemade food to friends, so only five loaves are making it to the freezer today!

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

I would love to share this recipe and hopefully you will find it delicious and enjoy the baking.

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

Sift together the flour, soda, salt, baking powder, and cinnamon. Add the chopped nuts and set aside. Beat the eggs lightly in a large mixing bowl; add sugar, oil, and vanilla and beat until creamy. Stir in the zucchini and the pineapple and then add the dry ingredients. Stir only until the dry ingredients are moistened. Spoon the batter into 2 well-greased and floured 9X5X3 inch loaf pans. Bake in a 350 degree preheated oven for 1 hour. Cool 10 minutes before removing from the pans. Turn out on a cooling rack and cool completely. This recipe does very well in the freezer.

I also made a double run of my favorite egg and sausage muffins to keep in the freezer for busy mornings. I seem to need protein in the morning, so these low-carb muffins are great to have on hand before work or “work-out”!

north carolina interior designer kathryn greeley presents in the kitchen with kathryn north carolina interior designer kathryn greeley presents in the kitchen with kathryn

Hope you had a great weekend!

north carolina interior designer kathryn greeley presents in the kitchen with kathryn

xo Kathryn

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8 Responses to “In The Kitchen With Kathryn”: Tailgate Bounty!

  1. franki says:

    YUM!!! franki

  2. Luke says:

    It wouldn’t be summer without lime pickles and zucchini bread! We also make zucchini pickles and fritters in my family. My absolute favorite is our chocolate zucchini bread though.

  3. Kathryn Greeley says:

    Oh wow, chocolate in zucchini bread…that sounds delicious!!

  4. Kathryn Greeley says:

    It is pretty yummy Franki!

  5. Michele Bailey says:

    Looks good. Could you also put the recipe for your egg and sausage muffins too please? Thank you. Michele

  6. Kathryn Greeley says:

    We will be doing that today Michele. Thanks for asking!

  7. Love the idea of adding pineapple to the bread. I am sure that makes it extra moist. I am going to make this. Thanks for sharing.

  8. Kathryn Greeley says:

    You are most welcome Colleen!

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