Crumbs is honored to team up with MightyNest, who is kicking off the back-to-school season by bringing you everything you need to do lunch, including healthy recipes like the zucchinibread with apples and carrots below, meal-planning tips and ideas for sending waste-free lunches to school
One particularity abundant summer I decided to turn all of our excess zucchini into zucchinibread. We often had more zucchini from our garden than we could eat or give away in a summer
Classic ZucchiniBread. Stir in oil (or applesauce) sugar, zucchini and vanilla. 3 medium zucchini, grated and well drained (2 cups). 3 medium zucchini, grated and well drained (2 cups)
The weird thing is that I hate zucchini but, I love zucchinibread. Fold in shredded zucchini. It smells so good in here, and the bread came out perfect
Our beloved spiced carrotbread calls for a few ingredients that I didn’t have. Stir in the carrots. Since every oven is different, check often to ensure the bread isn’t over-baked
Fold in the zucchini. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. Watch Now In a large bowl, beat together the eggs, oil, vanilla, and sugar
If zucchini’s not your thing, try either my Carrot Cake Pancakes. ZucchiniBread Pancakes. After you grate your zucchini, put it in a clean kitchen towel and squeeze out as much liquid as you can
In a large bowl, beat together the eggs, oil, vanilla, sugars, and zucchini. I'm truly happy I discovered them =) Which makes me even happier that my sister decided to make this bread
Add onion mixture, half of the parsley, the bread crumbs, lemon juice, salt and pepper. cook onion, carrot, garlic, pinch of the cumin and cayenne, stirring occasionally, for 5 minutes or until onion is softened
The chocolate adds just a bit of edge to this otherwise-traditional spin on zucchinibread, creating the perfect pick-me-up breakfast that is both hearty and delicious
Comments
Log in or Register to write a comment.