Gluten-Free Spiced Zucchini Bread

Gluten-Free Spiced Zucchini Bread, from The Free People Blog

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Fudgy Zucchini Muffins

Fudgy Zucchini Muffins, from The Washington Post

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Chocolate-Zucchini Cakes

Chocolate-Zucchini Cakes

Another sneaky way to get veggies into those kids!  Mini chocolate muffins can look so innocent…

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Zucchini and Carrot Oat Bran Muffins

IndyNess’ Zucchini and Carrot Oat Bran Muffins

My son just started attending a new preschool–now requiring me to feed him breakfast in the morning before he goes, which I didn’t have to do before.  Considering I was already racing to get him to school and me to work on time each morning, I needed to come up with a few quick breakfast options for him that didn’t have the words “Froot” or “Lucky” in them.

He is really enjoying these muffins, despite their hidden veggies and whole grains–they are moist, soft, and just sweet enough to make them feel like a treat.

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Granny’s Zucchini Bread

Granny’s Zucchini Bread, a family recipe

Any recipe that begins with the word “Granny” has to be good, right? This bread is no exception. A family member–Granny–handed down this recipe to me several years ago after I complimented her on this bread. Unfortunately Granny has since passed away, but her legacy thrives in my recipe box. She would often send letters to my family; tucked away in those letters were always clippings of recipes that she thought would appeal to me, or recipe cards scrawled in her shaky handwriting, with her favorite dishes that she had been making for close to 90 years.

This is a go-to recipe that always turns out beautifully. It freezes well and appeals to adults and kids alike! I prefer my bread to be nice and high, so I distributes the batter into one large and two mini loaf pans, instead of having two shorter large loaves.

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Zucchini Muffins

Zucchini Muffins, adapted from from Bruce Weinstein and Mark Scarbroug’s The Ultimate Muffin Book

I made these to use up some more of summer bounty’s that is taking over my kitchen.  Any ideas what I can do with the two remaining zucchini I have from the original eight?

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Zucchini Pumpkin Bread

Adapted from Maple Sweet Potato Spice Bread, as published in The Washington Post and Vegetarian Times.

I made this for our weekly playgroup because I like to offer something somewhat healthy when we have kids over.  I added one zucchini, shredded, to the batter at the end of the mixing stage to increase the nutrition quotient.  Although I was originally psyched to make this because sweet potatoes are usually one of the five major food groups in our house, I was out of the tubers.  I used canned pumpkin instead of  sweet potato, with good results.  These ended up being the only vegetables Wyatt ate all day – unless green crayons count as vegetables? (Sigh.)

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