I originally made this bread just because I really love zucchini bread, but then realized that I could actually get Chloe to eat vegetables if they are hiding in bread! Amazing!! She really enjoyed this bread. The blueberries made it very moist, so make sure you store it in the fridge if you aren’t going to eat in all in a couple days like we did. This recipe comes from Kayln’s Kitchen.
1 3/4 cups Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 cup Sugar
2 large Eggs
1/2 cup Canola Oil
1 tsp. Vanilla
2 Medium Zucchinis, coarsely grated
1 cup fresh or thawed Blueberries
1/2 cup chopped Pecans
Preheat oven to 350°F. Spray a loaf pan with non-stick cooking spray.
Stir together the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
Beat together the sugar and eggs in a large bowl or stand mixer for about 5 minutes. Stir in the oil and vanilla, then add the zucchini. Stir until combined.
Add the flour to this mixture and stir to combine thoroughly. Fold in the blueberries and pecans. Pour into the prepared loaf pan.
Bake until browned on top and a toothpick inserted in the center comes out clean, about 60-70 minutes.
Cool and enjoy!
Yield: 1 loaf
This soup is my version of a soup that a friend of mine makes. It is seriously the best soup I have ever made! I really think it could have used some avocado on top though. Maybe next time I will add that. I’m sure I will be making this many more times. I hope you make this soup and enjoy it too!
1-2 Tablespoons Extra-Virgin Olive Oil
1½ lbs Chicken Breasts, Cut Into Bite Sized Pieces
1 Medium Zucchini, Chopped
6 Cups Chicken Stock
1 (11 oz) Can Mexicorn
1 (14.5 oz) Can Diced Tomatoes
1 (14.5 oz) Can Diced Tomatoes With Green Chilies
1 (15.5) oz Can Chili Beans
1 (6.5 oz) Can Sliced Black Olives, Drained
1 Cup Brown Rice
Salt & Pepper
2 Tablespoons Chili Powder
1 teaspoon Paprika
½ teaspoon Cumin
¼ teaspoon Crushed Red Pepper
1 teaspoon Poultry Seasoning
1 teaspoon Garlic Powder
For Toppings –
Shredded Cheddar Cheese
Sliced Green Onions
Heat the olive oil in a large soup pot over medium-high heat.
Add the chicken, cooking until browned. Add the zucchini and cook until softened, 2-3 minutes.
Stir in the chicken stock, Mexicorn, both cans of diced tomatoes, beans, olives, rice, salt, pepper, chili powder, paprika, cumin, crushed red pepper, poultry seasoning and garlic powder. Bring to a boil. Reduce heat to medium-low, cover and simmer until rice is cooked, abut 45 minutes.
Serve with the toppings.
I made these zucchini muffins for Chloe so she will eat more veggies. She loves them! Just so you know before you start baking, this made 56 mini muffins. I froze a bunch of them since it was so many. I had adapted this recipe to make more since I had 2 very large zucchinis that needed to be eaten. Hope you enjoy!
3 cups whole wheat flour
2 teaspoons cinnamon
½ teaspoon ground nutmeg
2 ½ teaspoons baking soda
¼ teaspoon Kosher salt
2 eggs, beaten
1 cup sugar
4 cups shredded zucchini (packed into a measuring cup)
2/3 cup canola oil
½ cup raisins
½ cup chopped walnuts
Preheat oven to 350°F. Grease 2 mini muffin tins with non-stick cooking spray.
In a large bowl, combine flour, cinnamon, nutmeg, baking soda and salt.
In a medium bowl, whisk together the eggs and sugar. Stir in the zucchini and canola oil. Add the zucchini mixture to the flour mixture. Stir to combine.
Fold in the raisins and walnuts.
Scoop a heaping tablespoon of muffin batter into the prepared muffin tins. Bake until golden brown, about 20 minutes.
I saved something special for my 100th blog post. We LOVE Alfredo at our house! This is a recipe that we have tweaked over the years to our liking. We normally just serve roasted veggies along side, but this time we decided to mix them in. The zucchini and mushrooms were a good combination and went really well with the chicken Alfredo. When it is us eating, we like to serve it on a large platter.
1 ½ cups shredded Parmesan cheese
¼ cup butter
2 cups heavy cream
2 Tablespoons dried onion
2 cloves garlic, grated
1 Tablespoon dried parsley
Salt and pepper
1 lb Fettuccini
1 large chicken breast, cut into bite sized pieces
1 large zucchini, sliced into ¼ inch disks
8 oz mushrooms, halved
3 Tablespoons Extra-Virgin Olive Oil, divided
Preheat oven to 400°F. Place zucchini and mushrooms on a baking sheet. Drizzle with 2 tablespoons of olive oil. Roast in oven until tender, about 25 minutes.
Bring a large pot of water to a boil. Salt the water and add the fettuccine, stirring often to keep the noodles from sticking to each other. Cook until al dente, drain and return the cooked pasta to the pot.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast until browned and cooked thoroughly.
In a medium saucepan, combine Parmesan cheese, butter and heavy cream. Once the cheese is melted, add the onion, garlic, parsley and season with salt and pepper to taste. Simmer on low for about 5 minutes to thicken.
In the pot with the noodles, add the chicken, veggies and sauce. Toss to combine.
If you love pesto and zucchini, then you will love this! Plan on half a zucchini per person.
2 Tbsp extra-virgin olive oil
1 zucchini, sliced into ¼ inch half moons
2 Tbsp pesto sauce
Heat olive oil in a skillet over medium-high heat. Add zucchini and cook until tender and browned, about 10 minutes.
Remove from heat and stir in the pesto sauce.
The pesto sauce I used was my Swiss Chard pesto with pine nuts. Here is a link to it if you would like to make it.
This is one of my favorite pasta dishes. This was originally a recipe by Rachael Ray, but I tweaked it a bit. In Rachael’s version she boils the vegetables, but I prefer the flavor of roasted vegetables. We rarely eat boiled or steamed veggies. I also added a lot more of the vegetables.
1 lb penne rigate
salt & pepper
1 lb asparagus, cut into 2 inch pieces
2 zucchinis, cut into 2 inch matchstick shapes
1/2 lb green beans, cut into 2 inch pieces
1/4 cup pine nuts, lightly toasted over med-low heat
1 cup basil, about 20 leaves
1 tsp dried tarragon
1/4 cup fresh parsley
1 lemon, zested
1 clove garlic
1/2 cup grated parmesan cheese
1/3 cup extra virgin olive oil
Roast the veggies with olive oil and salt & pepper in a 400 degree oven for about 30 minutes, or until browned.
Boil water for the pasta in a large pot, salt the water and cook until al dente. While the water is coming to a boil, make the pesto sauce. Combine the pine nuts, basil, tarragon, parsley, lemon zest, garlic, parmesan cheese, and salt & pepper in a food processor. Turn on the food processor and stream in the olive oil until a thick sauce forms.
Before draining the pasta, add a couple ladles of the pasta cooking water to the pesto sauce in a large bowl.
Add the cooked pasta and roasted veggies to the bowl and toss to combine. Serve with additional parmesan cheese on top.