While staying with my parents in North Carolina last week, we were excited to see that Nan-Nan actually can grow things in her garden (we have not been so successful this year)! Porter went peaking around the brush of the garden and found 3 monstrous zucchini! He was so proud and like most little boys immediately started using the large zucchini as a sword!!! Zucchini swords was a new one to me but hey- he was playing with veggies- I was happy! One of Porter's favorite TV shows is Master Chef Junior (on FOX) and now he wants to help with anything and everything in the kitchen! Fun but tricky as all ingredients are toys and all utensils are weapons (in true boy fashion). Regardless of the MAJOR mess that was made, we had fun creating, tasting, and baking a healthy version of zucchini bread. We knocked out crafting and cooking in one activity --check! A great breakfast (Kaitlyn spreads peanut butter on her piece) or afternoon snack that everyone can enjoy! Hope you like it!
Blessings, Caroline
Zucchini Bread
Ingredients:
- 3 eggs (farm fresh are best)
- 1-cup coconut oil (melted)
- 1 cup of local honey (or 1 cup sugar)
- 2 cups grated zucchini (with green peel), excess liquid squeezed out
- 1 TBSP vanilla
- 3 cups flour (white-wheat is a good option or mix regular with wheat)
- 1 TSP baking soda
- 1 TSP baking powder
- 1 TSP salt
- 1 TBSP cinnamon
- Optional: can add 1-cup chocolate chips
Directions:
- Combine first 5 ingredients in a large bowl.
- Add dry ingredients and stir until well mixed; do not beat.
- Fold in optional ingredients.
- Pour in 2 greased and floured loaf pans
- Bake at 325 degrees for 55 to 60 minutes, until top is completely dry.
- Remove from pan(s) and let cool on a wire rack. A loaf freezes well.
