Squid ink spaghetti with heirloom tomatoes AND Blackberry zucchini bread

Hello, everybody! It's been a crazy week at Casa Munoz and I'm shocked that after all the cooking we've done, I don't have much to show for it. Why do I not take pictures?? We had a delicious grilled tuna a few days ago, then roasted stuffed peppers, then a layered tomato salad. But do I have photos? NO. Well, I have a few. 

                                              
I'm in love with our garden right now! SO much deliciousness happening out there. Our peaches are all gone and I only managed to can about six or seven quarts of vanilla peaches (sliced peaches with a bit of vanilla bean). Of course, we've also eaten half of those quarts already but I hid one in the back of the pantry for January when we're all sick to death of store bought food.

These bright little peppers make me so happy! I don't eat them plain, like my husband does, but I like them in pico de gallo and stirred into home made Italian sauce. Gives everything just a little kick.

And here is tonight's dinner, squid ink spaghetti. How cool is that? I think someone already posted about black pasta, though. I can't remember who it was but I remember thinking, "Oooo, new and shiny! The kids might love it!" So, here's out take on it. I didn't notice much difference, but that may be because I put a lot of basil in my sauce. (And this is my husband's dish. I don't do peppers.)

 So, a few weeks ago I mentioned blackberry zucchini bread. Here it is! Easy peasy. We got this shredded zucchini from a neighbor, so it doesn't have the skin. (We usually leave the skin on. But the skinless looks prettier in this loaf anyway so...)

 Blackberries from along the river. There weren't many this year. SO SAD.

Now, the recipe is something written down on a stained notecard so I'm not exactly sure where it's from. It looks like my friend Eleanor's handwriting so I'm assuming it's a family recipe. She didn't really work from cookbooks. 

 Ingredients:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
3 eggs
1 cup vegetable oil
2 tsp vanilla
2 cups white sugar
1 1/2 cups shredded zucchini
1 cup blackberries

 Mmmmmmm. Fresh from the oven.

I love the moistness that the zucchini gives the bread. Of course, that might be the 3 eggs and cup of oil, too. :D But anyway, it was a delicious combination and now on our rotation of baking favorites! I'm curious if it would be as good in banana bread, but I'll have to wait until next year because our blackberries are gone. 

Until next time! Be sure to stop by my author pages at Mary Jane Hathaway or Virginia Carmichael, or my blog at The Things That Last.