- 1 1/2 cups sugar
- 2 sticks of butter, room temperature
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup yogurt
- 2 cups shredded zucchini
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees. Grease two 4×10 inch loaf pans and set them aside.
- In a mixer fitted with the paddle attachment, cream the butter and sugar together until well mixed. Add the eggs, mix well. Next add the vanilla and mix well.
- In a separate bowl, combine the flour, baking soda, salt and cocoa powder and whisk together.
- Add about 1/3 of the dry ingredients to the wet ingredients and mix on medium-low speed. When the dry ingredients begin to incorporate, add another 1/3 and mix again (you don’t need to wait until the dry ingredients are fully incorporated to add more). Repeat one more time.
- Next mix the yogurt into the batter, then the zucchini. The zucchini should moisten up the batter significantly. Finally, add the chocolate chips and mix until they are well incorporated.
- Divide the batter between the two prepared pans and bake for 50-60 minutes. (Check after 40 minutes, since ovens can vary widely. This cake usually bakes for 55 minutes in my oven, but the original recipe calls for 40-45 minutes of baking).
We ended up deciding on the Expedit shelving from IKEA. They have many different combinations of cubes available, but we settled on a 4×4 cube shelf. I was hoping to find some clear plastic boxes (“totes” as my husband likes to call them) that would fit in the cubes, so that he can see what’s inside and point to the box he wants to play with. I figured I would have a hard time finding the perfect box.
Turns out, we already had them in the house! The clear plastic bins from the Container Store fit perfectly! See the two on the bottom left? Those are two of their “sweater boxes.” And the one on the right is a “deep sweater box.” I’m really happy with how this turned out, and little man seems to like it too! He points to what he wants if he can’t get to it himself, and he’s already able to start to participating in cleaning up his toys. Win win!
Garlic is ready to harvest in July. You’ll see the greens start to turn yellow. Two weeks before harvesting your garlic, stop watering it. It needs time for the skins to dry up. You don’t want to leave the garlic in the ground past when it’s ready to be harvested, though. That will just result in moldy garlic skins that wont keep.
Here is half of our garlic after I pulled it up:
Once you’ve pulled up your garlic, let it dry in the sun (or a dry, well ventilated area) for 2 weeks before storing. You can store soft neck garlic by braiding it together, or just break off the bulbs and keep them in a dark, dry place.
|Get in my mouth!|