Vegetables for Breakfast – Happy Thought Indeed!

Is it even possible that my children would eat vegetables for breakfast? The answer to that is simple but not what I want to hear. No! But what if my kids didn’t even know healthy vegetables lurked inside the delicious meal I set before them? As a “souper” mom, I can be the master of disguise! This should be easy for me since I feel I wear many disguises throughout the day – lone ranger, storyteller, nurse, teacher, zoo keeper.  You name it, I’ve done it!

As summer is drawing to a close and the start of school is fast approaching, I feel the need to share with you a recipe that disguises vegetables so your children will eat them, continues to help you use up any leftover garden goodies, and gives your children a nutritious start to the day. Lemon Zucchini Bread does just that! This is not just any ordinary bread. It is a loaf of love from my days of homeschooling with my mother. It is one of my favorite recipes of her’s, and I have very fond memories of munching on slices of this delight while studying. I think it made homework easier, and I hope it will do the same for you and your children!

What do you normally like to feed your children before sending them off to school or getting a day of homeschool underway?

Lemon Zucchini Bread

1 cup pure maple syrup

3 eggs

1/2 cup olive oil

1 teaspoon vanilla extract

Grated zest of 1 lemon

Juice of one lemon (you can use the lemon you grated)

1 1/2 cups zucchini (1 medium zucchini), grated, skin left on

2 1/2 cups all-purpose flour

1 tablespoon baking powder

 

Preheat oven to 350 degrees. Spray 3 mini loaf pans with oil. I like to use mini loaf pans because it makes the kids feel like they are having breakfast in their “size.” I admit I could eat one of these in just one sitting!

Whisk eggs in medium size bowl then add maple syrup, oil, and vanilla extract. Stir in grated lemon zest, lemon juice, and zucchini. In a large bowl combine flour and baking soda. Add wet ingredients to the dry ingredients and mix well. Divide batter evenly between the three pans, and bake for 35 minutes. Test with sharp knife and make sure it comes out clean. Cool in baking pans for at least 20 minutes before inverting onto a wire rack. This ensures that the bottoms don’t stick to the pans.

Slice, serve, enjoy, relax! Isn’t that a happy start to your morning!

Notes: These mini loaves freeze well and make great gifts for teachers. You can also make this recipe in one large loaf pan but bake it for at least 50 minutes.

Grated zucchini

Lemon zest

Wet ingredients

Wet and dry ingredients combined

On their way to the oven

Loaves of love

Nibble, nibble