Zucchini Bread .....Banana Bread

 I love adding bananas to this one.  I just subtract a little bit of zucchini and add 2 super ripe bananas.  The kids never knew ;)

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1 & 1/4 cups white sugar
• 1 Tbsp Vanilla extract
• 2 cups grated zucchini
• Little bit of brown sugar
• 1 cup chopped walnuts (optional)

1.  Grease and flour two 8x4 inch pans OR line 24 muffin pans.  Preheat oven to 325F

2.  Sift together flour, salt, baking powder, soda and cinnamon together in a bowl

3.  Beat eggs, oil, vanilla, sugar, brown sugar in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini (and banana?) and nuts until well combined.  Pour batter into prepared pans.

3.  Bake for 40 to 60 minutes for loafs or 20 minutes for muffins.  Cool in pan on rack for 20 min and remove to cool completely.

Honey Mustard Chicken Thighs

•  6-8 bone-in chicken thighs
• 3/4 tsp salt, divided
• 1/2 tsp pepper, divided
• 2 medium lemons
• 1/3 cup olive oil
• 3 Tbsp dijon mustard
• 4 garlic cloves, minced
• 1 tsp paprika
• 1/2 cup water
• 1/2 lb fresh green beans, trimmed
• 6 mini sweet peppers, sliced into rings

1. Preheat Oven to 425.  Place chicken in a greased baking pan.  Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Thinly slice 1 lemon and place over chicken.  Cut remaining lemon in half and squeeze juice into a small bowl.  Whisk in oil, honey, mustard, garlic and paprika.  Pour half the mixture over the chicken and reserve the rest for beans.  Pour water into pan.  Bake 25 minutes

2.  Meanwhile, combine beans, sweet peppers and remaining sauce with 1/4 tsp salt and 1/4 tsp pepper; toss to coat.  Arrange veggies around chicken in pan.  Bake for 15-10 min (chicken 170-175) and beans are tender.