Cheddar Chive Zucchini Bread

Source: https://www.copymethat.com/r/D0QVtVmAE/cheddar-chive-and-zucchini-quick-bread/ 

Ingredients:

1 1/2 cups zucchini, shredded (do not squeeze)

1/4 cup chives, diced

3 large eggs

3/4 cup sour cream

1/4 cup butter, melted and cooled

1 1/2 cup cheddar cheese, shredded

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Mix the zucchini, chives, eggs, sour cream, and butter well before mixing in the cheese.

Mix the flour, baking powder, baking soda and salt.

Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

Bake in a preheated 350F oven until a toothpick pushed into the center of the bread comes out clean, about 50-60 minutes. Take out and top with fresh cheddar cheese and chives and bake an additional 10 minutes.

Let cool… Remove from pan and slice. Top with butter if desired and enjoy

NOTE: Eggs are all different sizes so if the batter seems thick, you can add an extra egg.

Vegan Zucchini Bread

 Source: https://www.noracooks.com/vegan-zucchini-bread/

• ▢1/4 cup canola oil, | may sub melted coconut oil or vegan butter, or applesauce for oil free
• ▢1/3 cup almond milk
• ▢1 tablespoon ground flaxseeds
• ▢1 cup brown sugar
• ▢2 teaspoons pure vanilla extract
• ▢1 cup grated zucchini, | about 1 medium zucchini
• ▢1 1/2 cups all purpose flour, | or white whole wheat
• ▢1/2 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 teaspoon cinnamon
• ▢optional: 1 cup dairy free chocolate chips or chopped walnuts

• Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
• In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
• Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
• Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
• Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Gnocchi Tomato Soup

Source: https://myspicetrunk.com/2020/12/12/gnocchi-tomato-soup/

16 oz. package potato gnocchi

oil for frying

1 small shallot, chopped

1 clove garlic, minced

28 oz. crushed tomatoes

2 cups vegetable broth

1 cup oat milk (or other vegan milk)

3/4 tsp oregano

salt & pepper to taste

Directions:

Heat oil in large pot and saute shallot & garlic.  Add tomatoes & broth and cook 3-4 minutes.  Stir in gnocchi and simmer until cooked through (5-7 minutes).  Stir in seasonings & vegan milk. 

Croissant Sandwich Bake

 Source: https://kitchenfunwithmy3sons.com/

(if desired, double the recipe and use a 13 x 9" dish) 

1 tube (8 oz.) crescent roll dough

4 slices cheese

shredded cheese for extra cheesiness

Optional: 4 veggie lunch "meat" slices

1.  Preheat oven to 375.  Spray 8 x 8" pan with oil.  Press 1/2 of the dough into the pan; bake 10 minutes.

2. Remove from oven & evenly place cheese (& optional "meat").  Place other 1/2 of dough on top and bake another 20 minutes.  Great for lunches!