Veggie Packed Zucchini Bread

My parents have an absolutely amazing garden. It’s one of those gardens that make people drool just by looking at it. My step-dad and mom are pretty much super gardeners.

The star of their super garden right now? Squash and zucchini.

And me, the amazing daughter that I am (let’s be real they love my daughter more) was blessed with bags full of zucchini and squash.

I stared at them on my counter for a few days wondering how I am going to get my daughter and husband to eat all of this mega green machine veggie.

And then it hit me, hide it!

There’s no better way to hide a vegetable or fruit than in a bread!

For this recipe I shredded the zucchini with a cheese grater, and threw in the smallest squash for a little extra veggie punch.

Shredded joy

One of the keys to this recipe is to make sure all the ingredients are mixed very well together each step. I didn’t mix in my zucchini and squash as well as I should have and there are some chunks in my bread (but it’s still a hit in my house!)

Impatiently waiting for the bread to be done!

This bread is perfect for breakfast with a cup of coffee, on the go, or just a snack! The cinnamon is the perfect touch for the end of the summer, and will be a great recipe for this fall!

Delicious Zucchini Bread

Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg, Milk, Wheat
Meal type Bread, Breakfast, Dessert
Occasion Casual Party
Website A Family Feast
Need your kids to eat their vegetables? Check out this Delicious Zucchini Bread recipe that even fooled my husband!

Ingredients

  • 2 cups Zucchini (Shredded)
  • 1 1/2 cup Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Cinnamon
  • 2 Eggs
  • 1/4 cup Applesauce
  • 1/4 cup Vegetable Oil
  • 1 1/4 cup Sugar
  • 2 teaspoons Vanilla Extract

Directions

Pre-heat
Step 1
Pre-heat oven to 350. Covered loaf pan liberally with butter and sprinkle with flour.
Combine
Step 2
Sift together flour, baking soda, baking powder, cinnamon and a sprinkle of salt. Stir to combine.
Shred
Step 3
Shred zucchini, lightly packing down to get out extra water.
Mix
Step 4
In mixing bowl, beat eggs, applesauce, oil, vanilla extract and sugar.
Combine
Step 5
Slowly mix dry ingredients into wet, about 1/4 at a time. Beat well.
Fold In
Step 6
With rubber spatula, slowly fold in shredded zucchini (optional : add in nuts here).
Step 7
Pour batter into prepared loaf pan.
Step 8
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

20- Minute Spinach and Tomato Pasta with Chicken

I can be extremely indecisive. Like stare-at-two-things-for-20-minutes-without-picking-anything indecisive.

Especially when it comes to food.

Have you see the meme with Noah from the Notebook about girls picking food? Yeah, that’s me.

I’m usually hungry and Pintrest until my stomach is about to eat itself, then pick something and think it’s too hard so then I end up eating cereal.

Well, cereal for dinner days are over since Charlie is starting to eat real food and solid meals.

That’s when I came across this masterpiece – Spinach, Tomato Pasta with Chicken. DELICIOUS!!

Holy tasty!

I found it after work, went to the store, cooked it and was eating all within an hour. EVEN BETTER! It also makes a BUNCH of food which is great because I tend to cook on Mondays and eat leftovers until I lick all the Pyrex containers clean.

I am a spinach fanatic so my recipe has almost double the amount the original recipe called for.

I also wish I shredded the rotisserie chicken before I started making the sauce, I think everything would have gone smoother.

But regardless, my mistakes are your gains! Now it will be even easier for you!

The sauce is a thick, creamy goodness and gives you your fill of carbs with fresh spinach and tomatoes.

I used canned diced tomatoes (drained), but you can always chop up some fresh ones if you would like the tomatoes to have a stronger structure.

Quick and easy dinner with lots of leftovers!

Spinach and Tomato Pasta with Chicken

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Main Dish
Misc Child Friendly, Freezable, Serve Hot
Occasion Casual Party
Website Gal on a Mission
Spinach, tomatoes, chicken - OH MY! This quick and easy dinner will be sure to please your family and your taste buds!

Ingredients

  • 2 tablespoons Olive Oil
  • 4 cloves Garlic (Minced)
  • 3 cups Spinach
  • 1 tablespoon Minced Onion
  • 1 teaspoon Oregano (Dried)
  • 1/4 teaspoon Thyme (Dried)
  • 1/2 teaspoon Basil (Dried)
  • 2 cans Diced Tomatoes (Drained)
  • 2 cups Chicken Stock
  • 2 cups Shredded Chicken
  • 1/2 cup Half & Half
  • 3 tablespoons Flour
  • 16oz Box of Pasta (Penne or Ziti Recommended)
  • Parmesan Cheese (To Top)
  • Salt and Pepper (To Taste)

Note

Using rotisserie chicken cuts down even more time and is easy and delicious!

Directions

Saute
Step 1
In olive oil, saute garlic, minced onion and spinach in dutch oven. Simmer over medium heat.
Pasta
Step 2
Boil water for pasta. Cook per package directions.
Boil
Step 3
Add basil, oregano, thyme, salt and pepper to dutch oven. Add drained tomatoes and chicken stock. Stir to combine. Bring to boil and stir.
Add
Step 4
Add chicken to sauce, stir.
Whisk
Step 5
In small boil, whisk together half & half and flour until smooth.
Stir
Step 6
Stir in flour mix into sauce. Mix thoroughly until sauce is light pink/orange color. Let sauce simmer until pasta is al dente.
Add
Step 7
Drain pasta and add to sauce. Mix.
Step 8
Top with parmesan cheese, more tomatoes and/or more spices. Enjoy!