During the snow day on Thursday, the kids and I made a super easy zucchini bread recipe. You can’t mess up this recipe, I have let the little kids over stir the batter and it still comes out perfect. Everyone in my house loves this recipe, so it is a very good thing that this recipe makes 2 loaves of bread. We ate both loaves that we made in 1 day, oh my gosh.
It’s always fun to bake with my kids, they love to help. My 3 year old helped grate the zucchini and my 2 year old helped pour the flour and sugar into my mixer. I believe that it is a good idea to get the kids involved cooking when they are very young, so that they comfortable around the kitchen. I want them to be able to cook for themselves when they are older and not have to eat take out.
- 3 1/4 c flour
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 3 c sugar
- 1 c vegetable oil
- 4 eggs
- 1/3 c water
- 2 c of shredded zucchini
1. Preheat the oven to 350. Grease 2 loaf pans.
2. Combine the flour, salt, baking soda, cinnamon and sugar in a mixer.
3. In a medium size bowl, whisk the eggs together. Then add the vegetable oil, water and zucchini.
4. Add the wet ingredients to the mixer, mixing until just combined.
5. Pour the mix into 2 loaf pans. Bake for 1 hour.
Tip: Remove one loaf of bread from the pan and wrap it in plastic wrap until you are ready to eat it. You can also freeze it for about a month.
Do you love chocolate chip cookies? We love them in our house. This recipe is the best dairy free chocolate chip cookie recipe ever. The cookies taste just like my Grandma’s chocolate chip cookie. I had to make a few adjustments to the recipe to make it dairy free. I use vegetable shortening instead of butter and I used Enjoy Life chocolate chips.
Enjoy life chocolate chips is a great dairy free substitute for regular chocolate chips. They taste just like semisweet chocolate chips. They are dairy, nut and soy free which is great. I like to bake with them because I don’t have to search for them or go to a specialized grocery store. I am able to find them at all the local grocery stores in our town.
- 1 cup vegetable shortening
- 2 Tbsp water
- 3/4 c white sugar
- 3/4 c brown sugar
- 2 eggs
- 2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 c chocolate chips
1. Preheat the oven to 375. Using a mixer, mix the vegetable shortening, water, and sugars together. Add 1 egg at a time to the bowl until mixed well.
2. In a medium size bowl, mix the flour, baking soda and salt together.
3. Add the dry ingredients to the mixer, mixing until just combined. Add the vanilla and mix for just a few seconds. Mix in the chocolate chips by hand.
4. Using a cookie scoop, drop small balls of batter onto the cookie sheet. Bake for 7-9 minutes until the edges of the cookies are brown. Let the cookies sit on the cookie sheet for about a minute before removing them. By letting them sit you are allowing them to harden just a little and it makes it easier to remove them from cookie sheet.
Recipe makes about 36 cookies.
I like to serve my cookies warm with almond milk.
Tip: A cookie scoop is a create investment, it helps to make perfectly round cookies. It also cuts down on the mess you get when you use a spoon.
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I buy A LOT of bananas each week. When people see the stack of bananas in our house, they think that we are crazy. I buy anywhere from 30-40 bananas a week. It might seem like an excessive amount but when you do the math its really not that many because we do have 5 people in our family. 30/5 = 6 bananas per person per week. The little kids sometimes will eat 2 a day and that causes us to go through them pretty quickly.
But there are some weeks where we don’t finish all of the bananas l buy before they turn brown or they turn brown too fast and they lose their appeal. The picture below is a case in point. No one was going to touch these bananas no way, no how.
Do you ever wonder what to do when your bananas look like this? When bananas are this ripe, they are perfect for Banana Bread.
Total time: 75 minutes (only 15 min hands on time)
- 8 Tbsp butter (I use Earths Balance)
- 2 cups flour
- 1 tsp salt
- 3/4 cup sugar
- 2 eggs
- 3 very ripe bananas, mashed until smooth
- 1 tsp vanilla extract
1. Preheat oven to 350. Grease a 9×5 bread pan.
2. Mix the dry ingredients together in a medium size bowl.
3. Using a mixer, beat the butter, eggs and mashed bananas together.
4. Stir in vanilla extract.
5. Gently combine the wet and dry ingredients together by pouring the dry ingredients into the wet ingredients. Mix slowly until just mixed.
6. Pour the batter into the pan and bake from 45-60 minutes. Bread is done when toothpick comes out clean from center.
Tip: Store extra ripe bananas in the freezer. Peel the bananas and put in a ziplock bag until ready to use. Defrost the banana before using the bananas in a recipe. Maximum storage time should be 3 months.
This recipe is a wonderful meal to make on a Meatless Monday. It is super easy and will easily become a family favorite. The spinach mixes in with the pasta and hides it enough so the kids will eat it up!
Total time: ~30 minutes
- 1 Tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 1 28 oz can diced tomatoes
- 1 tsp Italian seasoning
- pinch red pepper flakes
- freshly cracked pepper
- 1/2 tsp salt
- 1 8 oz can tomato paste
- 2 oz cream cheese (I used Toffutti Better Than Cream Cheese)
- 1/4 c grated Parmesan cheese
- 1 lb pasta (penne or campanelle pasta are both good to use)
- 8 oz fresh spinach
1. Cook pasta according to directions on package.
2. While the pasta is cooking, dice the onion and mince the garlic. Heat the olive oil in a large skillet over med-low heat. Add the onion and garlic, cook until softened and transparent.
3. Add the diced tomatoes with juices, Italian seasoning, red pepper flakes, salt and pepper to the pan. Stir to combine. Add the tomato paste and 1/2 cup of water to the sauce. Stir until the tomato paste is combined with the rest of the sauce.
4. Turn the heat down to low. Add small bits of cream cheese to the tomato sauce and stir until the cream cheese has melted completely. Add 1/2 of the Parmesan cheese to the pan stirring until combined. Add the remainder of the Parmesan and stir until completely combined.
5. Stir the spinach into the sauce. Cover the pan and cook the spinach until it is wilted. Add the pasta to the pan and mix well.
Serve with garlic bread.
When I cooked this recipe I made a few changes to make it a dairy free meal. I substituted Toffutti Better Than Cream Cheese for the cream cheese. Toffuti is a great brand that offers many dairy free options of milk products. In the past I have cooked with their version sour cream and cream cheese.
Tip: This is a quick recipe to make and it uses ingredients easily found in any pantry. This recipe doubles in size very nicely and can be served at your next party.