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Saturday, August 11, 2012

Meet the Juggling Act Mama

Hi, I’m Ang (as in, short for Angela). 

I’m a mother, wife, daughter, sister, auntie, and friend, attempting to do it all – because, well, I want to. I’m also a writer, crafter, scrapbooker, amateur photographer and Pinterest addict. Long before Pinterest, I developed addictions to books, snapping memories of my kids, and chocolate desserts... or chocolate anything...or...ok, just sweets in general - don't judge me! I love being creative.  

I’m married to my best friend & high school love (we've been together for more than half my life now, and married for 8 years). He's a very supportive albeit, handsome dorky guy - I have live-in tech support!  He can also make me crazy, and I'm not talking about the good crazy! I'm a multi-tasker that swears by lists; he's a realist that detests them. 
We have two beautiful children – ok, I’m biased, but who isn’t when it comes to their kids, right? Our sweet, silly, smart son, Ethan, is four, and our darling, dimpled, diva daughter Olivia (Livi) is one. Oh, and we have a cat named Pumpkin that wants nothing to do with our children, or anyone elses, and loves to drink out of my water glass in the middle of the night. 

I am the proud owner of an Etsy shop called AngelFlowers, where I sell some of my handmade hair accessories. Oh, and I also work full time at an awesome start-up, as an office manager, (this company has the potential to rock peoples worlds, in ways no one has imagined before).  So maybe I have my hands a little full... but don't we all?

I'm super excited to be visiting Sara today - and, since I know how much she loves her chocolate (a girl after my own heart!), I thought my Chocolate Chip Zucchini Bread recipes would be the perfect thing to share with you all. This recipe is adapted from Paula Deen, with a few healthy modifications.  I hope you'll enjoy this as much as we do!

Chocolate Chip Zucchini Bread

2 1/4 cups all-purpose flour
1 cup whole wheat flour 
1 1/2 tsp salt 
tsp  freshly grated nutmeg
tsps  baking soda
1 tsp  ground cinnamon 
3 cups sugar 
1/2 cup vegetable oil 
1/2 cup applesauce
4 eggs, beaten 
1/3 cup water 
2 cups grated zucchini 
1 tsp  lemon juice Zest from 1 lemon
 2 squares Baker's semi-sweet chocolate
       1 cup milk chocolate chips 
           1 cup chopped walnuts 


Preheat oven to 350-degrees, and crease and flour two bread pans. Grate the zucchini (I pulse mine in the food processor - skin on - to save time).  Chop the Baker's chocolate into tiny pieces and set aside.
In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar - use a whisk to blend.  In a separate bowl, beat the eggs, then combine with the oil, applesauce, water, zucchini and lemon juice.

Mix the wet ingredients into the dry mixture and fold in the walnuts, chopped Baker's chocolate, and chocolate chips.(Besides measuring the flour, this is my son Ethan's (4) favorite part - he loves sampling the chocolate chips, and mixing the batter.)  Pour into the pans and bake for 1 hour, or until a toothpick comes out clean. 
Once the bread has cooled completely, refrigerate it - it's best served chilled.  Speaking of chilled, these loaves freeze wonderfully.  I double freezer bag mine, and label it with a Sharpie.  Thaw it in the fridge overnight. 

I hope you'll try this delicious bread, 
and come visit me at Juggling Act Mama to tell me how you like it!

2 comments: said...

I really want to try this! It looks delish. I love chocolate too:)

Ang said...

thanks so much for the chance to share this with your readers! :)

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