Tag Archives: Zucchini

Zucchini Oat Bread

Posted by Delightfully Doable on 4 October, 2014 None comments

Zucchini Oat Bread

Fall in love with your favorite breads for Autumn. This bread will be added to your list of favorites if it’s not already on there.

Homemade, moist and tasty. You can’t get much better than that.

If you are a bread lover such as myself, you will absolutely fall in love all over again. A warm slice with some butter spread on top makes this a wonderful breakfast or snack!

I must say I made this when my garden was producing zucchini quite well. All of a sudden a month quickly passes by and I realized my garden had been forgotten and despised. I have dreaded the garden as of lately. Overgrown and messy makes me promptly avoid this section of our yard. Unfortunately my despise and hatred is only making it look worse.

Due to my distaste of our garden as of lately, I have had no more zucchini grow, it must sense my hatred for it right now and my utter lack of care. My watermelon got eaten by some animal and we have yet to try any watermelon this season. My beans are overgrown so much so that they taste rubbery and my tomatoes have split due to the rain. What a mess. This is what makes me walk away. Oh the cycle I have created.

Enough of my rant, zucchini producing or not, there’s a store right around the corner which will allow my continual making of this bread; no garden needed. :)

Ingredients:

2 cups of shredded zucchini
3 eggs
1 cup oil
1 tablespoon vanilla
2 cups sugar
3 tsp cinnamon
3 cups flour (Or whole wheat flour)
1 tsp salt
1 tsp of baking soda
1/2 tsp baking powder

Use a food processor to shred the zucchini.

In a stand mixer combine eggs, oil, vanilla, sugar and cinnamon. Mix very well.

Add in dry mixture to the wet ingredients and mix until combined.

Fold in the zucchini with a spatula.

Grease 2 bread pans and split the mixture between the two.

Bake at 375 for 40-50 minutes or until toothpick comes out clean. All ovens are different. My oven is on the cooler side and everything takes longer. So start with the least amount of time and use the toothpick check to conquer the right time. :)

Allow to cool for ten minutes or so. Cut a slice and smother with butter! Enjoy!

Carrot, Zucchini Bread

Posted by Delightfully Doable on 9 March, 2014 None comments

Being on the health train we’ve attempted lately, I have been craving bread, carbs and flat out junk food. I want anything and everything that is terrible for you. Craving sugar, bread and donuts has been anything but unusual for me lately. Although our cupboards are filled with fruit and veggies I opted for a healthy bread that I was by far impressed with. Being as I am a sugar and carb gal, I was beyond shocked I was able to enjoy a slice without butter. Yes, withOUT butter. My heart probably thanked me and my tongue didn’t ask for some. So all around we were good!

Michael on the other hand doesn’t really care for all the bread, tortillas, bagels, English muffins or cinnamon rolls that Cooper and I devour. So although he thought it was good he really had no true insight because he could easily live without bread. He was not my captive audience on this particular dish; Cooper was. :)

Ingredients:

1 cup butter, melted
1 cup honey
1 cup sugar
3 eggs
¼ cup apple juice (orange juice works too)
1 ½ tbsp vanilla
3 ¼ cups whole wheat flour
½ tsp salt
2 ½ tsp baking powder
¾ tsp baking soda
1 tbsp sugar
½ tsp nutmeg
½ tsp allspice
2 large carrots, shredded (1 ½ cup)
1 large zucchini (1 ½ cup)
1 large apple (1 cup)
½ cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer blend butter, sugar and eggs until well beaten. Add apple juice and vanilla and stir well.

Add all dry ingredients: flour, salt, baking powder and soda, cinnamon, nutmeg, and allspice. Cream well.

Meanwhile, in a food processor shred carrots and zucchini. (This makes for an easy step)

Add carrots and zucchini to mixture.

With a food chopper, chop the apples into small pieces. I make sure they are extremely small for my son’s sake. Add to the mixture.

Mix well.

In two greased bread pans evenly divide the mixture and cook in the oven for 45-60 minutes depending how hot your oven runs. When a toothpick inserted comes out clean, your bread is done!

While I was making this bread my son was in his tent playing with balloons. This has been a normal activity for him lately. He has been loving his tent. Today he got extremely quiet while I was baking and almost too quite I knew I needed to check on him.

Here is what I found:

He got into the container of Peach O’s that my husband left out…. This was the funniest sight I’ve seen in quite awhile. When I peeked in the tent he had the entire Peach O in his mouth gnawing extremely fast trying to get a bite off of it.

Hahaha oh how I laughed so hard that he tried even harder to suck off all the sugar before I swept them all away. Sweet boy! It was so precious to see this sight that I gave him some bites to enjoy!