Breadveggies: Gingered Carrot Zucchini Bread

If you've ever planted a zucchini plant, you're probably familiar with how overwhelming they can be once they start producing.  There's even a "Leave a Zucchini on Your Neighbor's Porch" day.  I try to shred and freeze as much as I can to keep up with it, and that means that I have a frozen stash of zucchini on hand for most of the rest of the year until the next garden zucchini-fest comes around.

I'm always on the lookout for ways to use that zucchini, and this Gingered Carrot Zucchini bread recipe is one of my go-to's for several reasons.  One: it is delicious.  Two: it is easy.  Three: the recipe makes 2 loaves at once, so I can either give one away or freeze it for later.  Four: it's a nice way to show kids that vegetables aren't scary.  I mean, this bread has not one, but TWO vegetables in it, and it's fantastic!

Catching the Gingerbread Man

It snowed here yesterday.  Enough to pile up and stick.  The kids immediately put out the bowl for snow caramel, and I immediately took beef out of the freezer to slow roast into a delicious stew.  We had a Christmas pageant at church that all 3 kids were in, and then we drove around on our annual tradition of seeing some holiday light shows.  By the time we got home, Chinese take-out in hand, it was a bit late for us to send the kiddos out into the snow, and everyone was pretty wiped out anyway.

Today, the kids all were excited about the snow.  The girls left to their bus stop 5 minutes early for the "annual traditional" first snow snowball fight.  Little man was upset that I had to drive to drop him off this morning because I screwed up my foot last week, so he settled with knocking snow off of everything he could get his hands on before I told him to get in the car, and a promise from me that he could have some snow time after school.