Last weekend, a running buddy of mine put together a group trail run. We ran at Cedar Ridge Preserve, south of Dallas in Duncanville.
What a beautiful run! I had never done a "real" trail run before, but Jacki and Nicki were excellent guides.
Above, a group shot before the run. Below, a pic I snapped of the gorgeous scenery on the trail.
After our run, we had a potluck breakfast. I used this as an opportunity to try out a new recipe, using my favorite summer vegetable.
This bread was delicious and so moist! I can't wait to make it again.
Chocolate Chip Zucchini Bread
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
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.