Zuccini Bread

 **this recipe has already been adjusted so it is only mildly sweet and has extra veggies in it**

Ingredients

• 3 eggs
• 1 cup sugar (originally 2)
• 3 cups zuccini (originally 2)
• 3/4 cup coconut oil (originally 1)
• 2 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup chopped nuts
• 1/2 cup chocolate chips

Instructions:

(makes 2 loaves)

• beat eggs till foamy
• stir in sugar, zucchini, oil, and vanilla
• gradually add dry ingredients and spices
• stir in nuts
• bake at 325 for 60-80 minutes
• cool 10 min

Tomatillo Salsa Verde

 

Ingredients

• 1 1/2 pounds tomatillos

• 1/2 cup chopped white onion

• 2 cloves (or more) garlic , optional

• 1/2 cup cilantro leaves

• 1 tablespoon fresh lime juice

• 2 Jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)

• Salt to taste

Instructions

1. Remove husks from tomatillos and rinse well
2. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
3. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
5. Season to taste with salt.
6. Cool in refrigerator.
7. Serve with chips or as a salsa accompaniment to Mexican dishes.