Broccoli Cheddar Chicken Rollups

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup steamed broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/2 cup plain Greek yogurt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for searing)
• 1/2 cup breadcrumbs (optional, for topping)
• 1/2 teaspoon dried thyme (optional)

Instructions:

Prepare the chicken:

• Preheat your oven to 375°F (190°C).
• Slice a pocket into each chicken breast (or butterfly if thick).

Make the filling:

In a bowl, combine the steamed broccoli, shredded cheddar cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy.

Stuff the chicken:

Stuff each chicken breast with the broccoli and Greek yogurt mixture, making sure to pack it tightly. Secure the chicken with toothpicks if necessary.

Sear the chicken:

Heat the olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

Bake the chicken:

Transfer the seared chicken breasts to a baking dish. If desired, sprinkle breadcrumbs and thyme on top for added texture.

Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).

Serve:

Allow the chicken to rest for a few minutes. Remove the toothpicks and slice into the rollups to serve.

The Greek yogurt will provide a creamy texture with a slightly tangy flavor, complementing the richness of the cheddar and broccoli. Enjoy!

Let me know if you’d like more adjustments or variations!

Golden Herbed Mushroom Tarts

Must express something to keep getting my recipes ❤️

Full recipe

Mediterranean Mushroom Tarts with Greek Yogurt

Yields: 4 tarts

Prep time: 20 minutes

Cook time: 20-25 minutes

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1 egg, beaten

Instructions:

Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the mushrooms: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook1 for 1 minute more. Add mushrooms and cook until tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper.

Make the filling: Add white wine to the skillet and cook until reduced by half. Stir in Greek yogurt, Parmesan cheese, and oregano. Cook until slightly thickened, about 2 minutes. Remove from heat and let cool slightly.

Assemble the tarts: Cut the puff pastry sheet into 4 squares. Place each square on the prepared baking sheet. Spoon the mushroom mixture evenly onto the pastry squares, leaving a 1/2-inch border.

Brush and bake: Brush the edges of the pastry with beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.

Serve: Let the tarts cool slightly before serving. Garnish with fresh oregano sprigs, if desired.

Mediterranean Touches:

Greek Yogurt: Substituting heavy cream with Greek yogurt adds a tangy, creamy element that is characteristic of Mediterranean cuisine. It also makes the tarts lighter.

Oregano: This herb is widely used in Mediterranean cooking and adds a savory flavor to the tarts.

White Wine: Using white wine in the sauce adds a subtle complexity and enhances the savory flavors.

Enjoy your Mediterranean-inspired Mushroom Tarts!

Butternut Squash, Feta, and Sage Tart

Ingredients:

• 1 small butternut squash (peeled and cubed)
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 sheet puff pastry
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh sage (chopped)
• 1 egg (for egg wash)
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender.
3. Roll out the puff pastry and place it on a baking sheet.
4. Once the squash is roasted, spread it evenly over the pastry, leaving a small border.
5. Sprinkle crumbled feta cheese and chopped sage over the squash.
6. Brush the edges of the pastry with the beaten egg.
7. Bake for 20-25 minutes or until the pastry is golden and crisp.

Serve warm as a savory snack or side dish.

Basil pesto CAPRESE STUFFED AVOCADO drizzled with balsamic glaze makes an incredible light lunch or snack!

Recipe –>Here’s a recipe for Basil Pesto Caprese Stuffed Avocado:

Yields: 2 servings

Prep time: 15 minutes

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/4 cup fresh basil pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh mozzarella pearls, halved
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Prepare the avocados:Slice a thin layer off the bottom of each avocado half to create a stable base.
2. Scoop out some avocado:Using a spoon, gently scoop out a small amount of avocado flesh from each half, leaving a cavity.
3. Add pesto: Spoon 1-2 tablespoons of basil pesto into each avocado half.
4. Layer with tomatoes and mozzarella: Arrange cherry tomato halves and mozzarella pearls on top of the pesto.
5. Drizzle with balsamic glaze: Drizzle each avocado half with balsamic glaze.
6. Season and serve: Season with salt and pepper to taste. Serve immediately.

Tips:

1. Use high-quality, fresh basil pesto for the best flavor.
2. If you don’t have fresh mozzarella pearls, you can use regular mozzarella cheese, cut into small pieces.
3. For a vegetarian option, use vegan mozzarella and pesto.
4. You can add a sprinkle of dried oregano or red pepper flakes for extra flavor.
5. This recipe can be easily doubled or tripled to serve more people.
6. Enjoy your delicious and refreshing Basil Pesto Caprese Stuffed Avocado!

Chicken and Broccoli Baked Alfredo

✅Ingredients:

• 1 pound rigatoni pasta
• 1 rotisserie chicken, meat shredded
• 2 cups of creamy Alfredo sauce
• 1 1/2 cups fresh broccoli florets
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon garlic powder

✅Instructions:

1. Start by preheating your oven to 350°F (175°C).
2. Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
3. Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
4. Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
5. To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
6. Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
7. Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
8. Allow the dish to cool for a few minutes before serving to let the flavors meld together.

Prep Time:15 mins |

Total Time: 40 mins |

Servings: 6

These Sausage Balls are a perfect combination of savory, cheesy, and spicy flavors, making them an irresistible appetizer or snack.

Easy to prepare with just a few ingredients, they’re ideal for game days, parties, or even as a quick treat for the family.

The blend of sausage, cream cheese, Rotel tomatoes, and cheddar cheese creates a rich, flavorful bite, while the Bisquick adds a light, fluffy texture.

Serve them warm with your favorite dipping sauces, and watch them disappear in no time. These sausage balls are sure to become a go-to recipe for any occasion!

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Variations and Tips for Sausage Balls

Variations

Cheese Options:

Swap the cheddar for Monterey Jack, Pepper Jack, Colby, or a mix of cheeses for a different flavor profile.

Spice it Up:

Use hot sausage or add a pinch of cayenne pepper, paprika, or chili flakes for extra heat.

Mix in diced jalapeños for an added kick.

Herbs and Seasonings:

Add dried herbs like parsley, thyme, or Italian seasoning for a fresh twist.

Incorporate garlic or onion powder for more depth of flavor.

Vegetable Add-ins:

Finely chop spinach or bell peppers and mix them in for added nutrition and color.

Gluten-Free Option:

Use a gluten-free baking mix instead of Bisquick to make the recipe gluten-free.

Low-Carb Version:

Substitute almond flour or crushed pork rinds for the Bisquick to make a keto-friendly version.

Dipping Sauces:

Pair with ranch dressing, spicy mustard, marinara sauce, or a creamy sriracha dip for a flavor boost.

Tips

Mixing:

Ensure the cream cheese is fully softened before mixing for easier blending.

Use your hands for thorough mixing; it helps evenly distribute all the ingredients.

Shaping:

Use a small cookie scoop to make uniform-sized balls, ensuring even cooking.

Prevent Sticking:

Line the baking sheet with parchment paper or use a silicone baking mat to prevent sticking and make cleanup easier.

Testing Doneness:

Check that the sausage balls are golden brown and reach an internal temperature of 160°F (71°C) to ensure they are fully cooked.

Freezing Option:

Prepare the sausage balls, roll them into shapes, and freeze them on a baking sheet.

Once frozen, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

With these variations and tips, you can customize this recipe to suit any occasion or dietary preference!

To store sausage balls, let them cool completely after baking. Place them in an airtight container or resealable bag and refrigerate for up to 3 days.

For longer storage, freeze them by arranging the balls in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

To reheat, use an oven preheated to 350°F (175°C) for 5-10 minutes to maintain their texture, or microwave them for 30-60 seconds until warmed through.

If baking frozen sausage balls, add 5-7 minutes to the cooking time. Proper storage ensures your sausage balls stay fresh and ready to enjoy anytime!

Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 120 kcal per ball (approx. 24 balls) | Servings: 24 sausage balls

This is a perfect duplicate of the famous Outback Steakhouse Alice Springs Chicken. This is really a simple recipe, Boneless Chicken Breast topped with Cheese and Bacon. This goes to prove that not all great dishes have tons of ingredients in order to make them taste as good as they do. Think about that next time you consider spending hard-earned money at a Fancy restaurant for the same food you could make yourself.

Outback Steakhouse Alice Springs Chicken
This is a truly simple dish that will taste better than the fancy restaurants. It tastes great and is family friendly and budget friendly. It is also rather healthy.

Ingredients
3 large boneless skinless chicken breasts
6 slices of thick-cut bacon
2 C. Shredded cheddar cheese
Salt and pepper to taste
⅓ C. Chopped green onions for garnish

How To Make Outback Steakhouse Alice Springs Chicken

Preheat the oven to 350 degrees.
Slice each chicken breast in half lengthwise.
Season each side of the chicken with salt and pepper to taste, and bake for 25 minutes.
While the chicken is cooking, partially cook the bacon until the fat is all rendered from it, but it is not crispy yet.
Remove the chicken from the oven, cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken.
Return the chicken to the oven and cook for an additional 10 minutes.
Remove the chicken again, top with the shredded cheese and bake another 5 minutes.
Top with green onions for garnish before serving.

Ingredients:
*For the Meatballs:*
– 1 lb (450g) ground beef or a mix of beef and pork
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1/4 cup finely chopped onion
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
– 2 tablespoons fresh parsley, chopped

Instruction

*For the Sweet and Spicy Sauce:*
– 1 cup sweet chili sauce
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar or apple cider vinegar
– 1 tablespoon sriracha or another hot sauce (adjust to taste)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon ground ginger
– 1/4 cup diced red bell pepper (for color and texture, optional)
– 2 tablespoons fresh parsley or cilantro, chopped (for garnish)

Instructions:
1. **Prepare the Meatballs:**
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
– In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped onion, Worcestershire sauce, salt, black pepper, paprika, and chopped parsley.

– Mix until well combined, but avoid overmixing to keep the meatballs tender.
– Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
– Bake in the preheated oven for 15-20 minutes, or until the meatballs are browned and cooked through.

2. **Make the Sweet and Spicy Sauce:**
– While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, garlic powder, ground ginger, and diced red bell pepper (if using).
– Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.

3. **Combine and Serve:**
– Once the meatballs are done, add them to the saucepan with the sweet and spicy sauce.
– Toss the meatballs in the sauce until they are fully coated.
– Garnish with fresh parsley or cilantro.

4. **Serving Suggestions:**
– Serve the sweet and spicy meatballs as an appetizer with toothpicks or as a main dish over steamed rice or noodles.

These Sweet and Spicy Meatballs are a crowd-pleaser, with the perfect balance of sweet, tangy, and spicy flavors.

Enjoy!

INGREDIENTS

½ cup butter, room temp

1 ⅔ cup sugar

2 eggs

1 ½ teaspoons vanilla

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

3 cups diced & peeled apples (~2 large apples)

Optional: ¼ cup chopped pecans or walnuts

CARAMEL

1 ⅓ cup brown sugar

2 tablespoons half & half

4 tablespoons butter

PREPARATION

Preheat oven to 350 degrees F and thoroughly grease a 9-inch springform pan.

In a small bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, beat butter and sugar until smooth, then add eggs one at a time, followed by the vanilla.

Slowly mix the dry ingredients into the wet until just combined, then fold in apples and nuts if using.

Transfer batter to the prepared pan and bake for 35-40 minutes as you prepare the caramel.

Caramel: when cake has been baking for 30 minutes, start the caramel. Add brown sugar, half & half, and butter to a small saucepan over medium-low heat. Stir often until the mixture is smooth and fully combined, no need to bring to a full boil.

Remove cake from oven and pour caramel over the top. Return cake to oven for additional 10-15 minutes or until caramel is cracking and cake is cooked through the center.

Allow cake to cool at least 15 minutes before slicing.

My mother lost 10 kg in a month! No diets needed – just a healthy breakfast. These Banana Greek Yogurt Pancakes are not only delicious but also perfect for those looking to lose weight. Made with simple
ingredients like banana, Greek yogurt, and eggs, these pancakes are easy to prepare and provide a nutritious start to your day.
The natural sweetness from the banana means you won’t miss the added sugar, making this recipe perfect for anyone looking to reduce their sugar intake.
These pancakes are versatile and can be enjoyed with a variety of toppings, from fresh fruit to a drizzle of honey or a dollop of Greek yogurt. They are light, fluffy, and packed with protein and fiber, which will keep
you feeling full and satisfied throughout the morning. Whether you’re on a weight loss journey or just looking for a healthy breakfast option, these Banana Greek Yogurt Pancakes are sure to become a favorite.
Ingredients:
1 banana
100 grams Greek yogurt
2 chicken eggs
A pinch of salt
3 tablespoons flour
Olive oil, for frying
Directions:
Prepare the Banana: In a blender, grind the banana until smooth.
Mix the Batter: In a mixing bowl, combine the banana puree, Greek yogurt, eggs, and a pinch of salt.
Add the Flour: Add the flour to the mixture and stir until well combined.

Directions:
Heat the Skillet: Heat a small amount of olive oil in a non-stick skillet over low heat.
Cook the Pancakes: Pour small amounts of the batter into the skillet to form pancakes. Cover with a lid and cook over low heat until the pancakes are set and golden brown, about 3-4 minutes per side.
Serve: Serve hot and enjoy as much as you want.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal per serving | Servings: 4 pancakes
Nutritional Benefits:
These Banana Greek Yogurt Pancakes are a healthy and delicious breakfast option that can aid in weight loss:
Banana: A good source of potassium, vitamin B6, and vitamin C, bananas help maintain heart health and provide a quick energy boost.
Greek Yogurt: High in protein and probiotics, Greek yogurt aids in digestion and supports a healthy gut. It also provides calcium for bone health.
Eggs: Rich in high-quality protein, eggs provide essential amino acids, vitamins, and minerals, contributing to muscle repair and growth.
Olive Oil: A healthy fat, olive oil is rich in monounsaturated fats and antioxidants, supporting heart health and reducing inflammation.
Incorporating these Banana Greek Yogurt Pancakes into your breakfast routine is a fantastic way to enjoy a healthy and delicious start to your day. Packed with protein, vitamins, and minerals, these pancakes are not only nutritious but also incredibly tasty.
The combination of fresh ingredients and the absence of flour makes them a perfect choice for those looking to lose weight or maintain a healthy diet. Try this simple and tasty recipe, and enjoy the benefits of a wholesome breakfast every day!

This tasty meal includes crunchy zucchini balls, light rice, and a creamy garlic sauce. It is a simple dish to prepare that has different textures and flavors, making it a good option for any event. If you are preparing a meal for your family or having a party, this dish will definitely make everyone happy.

Time to prepare:

Time needed to prepare: 20 minutes

Time to cook: 55 minutes

Total Time: 1 hour and 15 minutes

Number of portions: 4 portions

List of items needed:

For the Zucchini Balls:

2 courgettes

Sal.

200 grams, which is equivalent to 1 cup, of ricotta cheese.

80 grams of breadcrumbs, which is equal to half a cup.

Herbs from the Provence region.

60 grams, which is equivalent to 1/4 cup, of Parmesan cheese.

1 egg

Regarding the rice:

250 grams of rice, which is equivalent to 1 cup.

1 onion, cut into small pieces.

4 tablespoons of olive oil

1 carrot, shredded

500 milliliters of water, which is equivalent to 2 cups.

1 small spoon of salt

Pepper

Spices you like (if you want)

To make the garlic sauce:

50 grams, which is equivalent to 1/4 cup, of Greek yogurt.

50 grams, which is equivalent to 1/4 cup, of mayonnaise.

Minced garlic (as much as you like)

Chopped fresh dill

Instructions:

Get the zucchini ready.

Shred the zucchini and add some salt on top. Let it sit for 10 minutes to remove extra liquid.

After 10 minutes, press out the extra water from the zucchini using a clean kitchen towel or cheesecloth.

Prepare the Zucchini Balls:

In a big bowl, mix together the shredded zucchini, ricotta cheese, breadcrumbs, Herbs of Provence, Parmesan cheese, and egg. Stir thoroughly until everything is mixed together.

Form the mixture into little balls.

Make the Zucchini Balls:

Heat the oven to 200°C (400°F) before using.

Put the zucchini balls on a baking sheet covered with parchment paper.

Cook in the oven for 30 minutes, or until it is a golden brown color and feels firm to the touch.

Cook the rice.

Wash the rice thoroughly with cold water until the water is clear.

In a big pot, warm up olive oil on medium heat.

Put the diced onion in the pan and cook until it becomes clear.

Put the shredded carrot in the pan and cook for 3-5 minutes.

Put the washed rice in the pot with the vegetables.

Add the water, salt, black pepper, and any other spices you like.

Put the lid on the pot and cook on low heat for 25 minutes without lifting the lid.

Prepare the sauce with garlic.

Mix Greek yogurt, mayonnaise, minced garlic, and chopped dill in a small bowl. Stir thoroughly.

Wait on people at a restaurant or in a similar setting.

After the rice is done, use a fork to separate the grains.

Put the zucchini balls on top of the rice and pour the garlic sauce over them.

Add more fresh dill on top if you like.

Ideas for how to serve.

Serve with a side of green salad to make a full meal.

Include a serving of cooked vegetables for added health benefits.

Tips for Cooking:

Be sure to remove as much water as you can from the grated zucchini to help the balls keep their form.

You can add more spices or herbs to the rice and zucchini mix according to your preference.

Benefits for your health:

Zucchini is a vegetable that is low in calories and has lots of vitamins A and C.

Ricotta cheese is a good source of protein and calcium.

Carrots are rich in beta-carotene and fiber.

Greek yogurt is a healthy choice because it has protein and probiotics.

Information about what you eat:

I am a vegetarian.

Does not contain gluten. If necessary, use breadcrumbs without gluten.

No dairy included. Use dairy-free cheese alternatives if necessary.

Storage: Keeping things in a safe place.

Refrigeration tip: Keep leftover food in a sealed container in the fridge for a maximum of 2 days.

Warm up the food in the oven or microwave before serving.

Reasons to enjoy this recipe:

It is a simple and tasty dish that mixes different textures and flavors.

Great for a nutritious and fulfilling evening meal.

The garlic sauce gives a smooth and tangy taste that goes well with the zucchini balls.

In conclusion, this recipe for zucchini balls with rice and garlic sauce is a delicious and simple dinner choice. The mix of flavors and textures creates a delicious meal that your loved ones will enjoy. Savor the tasty and easy-to-make meal!

This delicious zucchini bread is moist and flavourful, thanks to the addition of grated zucchini, warm spices and the option of walnuts and currants. Perfect for breakfast, a snack or even dessert, this bread is a great way to use up your zucchini bounty. It’s easy to make and freezes well, making it a versatile addition to your baking repertoire.

Prep Time
Prep Time: 30 minutes Cook
Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients
Dry Ingredients:
3 cups all-purpose flour, poured into a measuring cup and leveled (360 grams)
2½ teaspoons ground cinnamon (6 grams)
½ teaspoon ground nutmeg (1 gram)
1 teaspoon baking soda (5 grams)
½ teaspoon baking powder (2.5 grams)
1 teaspoon salt (5 grams)
Wet Ingredients:
3 large eggs
1¾ cups granulated sugar (350 grams)
2 cups grated zucchini, from two medium zucchini (about 280 grams)
1 cup unsalted butter, melted and cooled slightly (2 sticks or 225 grams)
2 teaspoons vanilla extract (10 ml)
Optional Add-ins:
1 cup chopped walnuts, lightly toasted if desired (115 grams)
½ cup currants or raisins (75 grams)

Directions
Preheat oven: Preheat oven to 325°F (165°C) and adjust rack to middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
Prepare dry ingredients: In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to thoroughly combine
Prepare wet ingredients: In a large bowl, whisk eggs with sugar. Add grated zucchini, melted butter and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
Mix ingredients: Add dry ingredients to wet ingredients and mix until well combined. Stir in walnuts and currants, if using.
Bake: Divide batter evenly among prepared pans. Bake for 60 to 65 minutes or until a toothpick comes out clean. Place pans on a wire rack and let cool for about 10 minutes, then invert loaves onto rack to cool completely.
Serving suggestions
Serve warm slices with a pat of butter or cream cheese.
Pair with a cup of coffee or tea for a delicious breakfast or snack.

Use as a base for a delicious dessert by adding a scoop of vanilla ice cream on top.
Cooking Tips
Don’t squeeze out the liquid from the grated zucchini; it keeps the bread moist.
Lightly toast the nuts for extra flavor and crunch.
Be careful not to overmix the batter to avoid a dense texture.
Nutritional Benefits
Zucchini adds moisture and subtle flavor while providing vitamins A and C.
Walnuts and currants add healthy fats, fiber, and additional nutrients.
This bread is a great way to add some veggies for picky eaters.

Dietary Information
Vegetarian: Contains no meat products.
Gluten-Free Adaptation: Substitute with gluten-free all-purpose flour blend if needed.
Nutrition Facts (per serving, 16 servings)
Calories: 302
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 41g
Sugar: 23g
Fiber: 1g
Protein: 4g
Sodium: 65mg
Cholesterol: 252mg
Storage
Freezer safe: Bread can be frozen for up to 3 months. Once completely cooled, wrap tightly in foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
Moist and flavorful with a touch of warm spices.
Easy to make and perfect for using up leftover zucchini.
Versatile recipe that can be customized with your favorite add-ins.
Makes two loaves, one to enjoy now and one to freeze for later.

Bottom Line
This zucchini bread is a delicious and versatile recipe that you’ll find yourself making again and again. It’s easy to make, full of flavor, and a great way to use up that extra zucchini. Whether you enjoy it for breakfast, a snack, or dessert, this bread is sure to become a family favorite.
Can I use whole wheat flour in place of all-purpose flour? Yes, you can substitute whole wheat flour for some or all of the all-purpose flour, but it may result in a denser loaf.
Do I need to peel zucchini before grating? No, you do not need to peel zucchini. The skin adds color and nutrients to the bread.
Can I use other types of nuts? Yes, feel free to use pecans, almonds, or your favorite nuts in place of walnuts.
How do I store leftover bread? Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Can I make muffins in place of loaves with this recipe? Yes, you can pour the batter into muffin tins and bake for about 20-25 minutes or until a toothpick comes out clean.
Can I add chocolate chips to the batter? Absolutely! You can add up to 1 cup of chocolate chips in place of or in addition to the walnuts and currants.
Is it necessary to toast the nuts before adding them? Toasting the nuts is optional but recommended for added flavor and crunch.
Can I use brown sugar in place of granulated sugar? Yes, you can use brown sugar for a slightly different flavor and more moisture.

What other spices can I add? You can add ground cloves, ginger, or allspice for extra heat and flavor.
How do I keep bread from sticking to the pans? Generously grease the pans with nonstick cooking spray or line them with parchment paper for easy removal.

– Ingredients:
4 large carrots, peeled and chopped
3 oranges, peeled and segmented
1-inch piece of fresh ginger, peeled and sliced
1 cup cold water
1 tablespoon honey (optional)
-Step-by-Step Directions:
1.Prepare the Ingredients:
Peel and chop the carrots.
Peel the oranges and separate into segments.
Peel and slice the ginger.
2.Juice the Ingredients:
If using a juicer, process carrots, oranges, and ginger.
Without a juicer, blend ingredients until smooth.
3.Strain the Juice:
Pour mixture through a fine mesh strainer or cheesecloth.
Press pulp with a spoon to extract juice.
4.Add Water and Sweeten:
Stir in 1 cup of cold water for desired consistency.
Add honey to taste, if preferred.
5.Serve Immediately:
Pour juice into glasses over ice.
6.Garnish (Optional):
Add a slice of orange or mint sprig.
-Why This Juice Is Good for You:
Carrots: Rich in beta-carotene for eye health and radiant skin.
Oranges: High in Vitamin C to boost immunity and add sweetness.
Ginger: Known for anti-inflammatory and digestive benefits.