Vegetables for Breakfast?


Yesterday was my first day of classes for the semester… little bittersweet. I love school, my roommates/best friends!, apartment, campus church, our Rec. center 😛 etc., etc., etc. But it was a little hard switching gears from free and easy life at home with my amazing family to actually having real responsibilities, deadlines and all that junk.

So what’s a girl to do? Celebrate/mourn by baking! Obviously.

If you’re anything like me, you struggle to eat vegetables at every meal. I’m fine with dinner and supper, but breakfast? Get Out.

I just can’t do savory in the morning :/

So to compensate…. Drum Roll…

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TA-DA!

Squash Bread. It has veggies, but tastes sweet 🙂 Now I can handle that.

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Squash Bread

By Kris Published: January 14, 2014

  • Yield: 1 loaf (14 slices Servings)
  • Prep: 10 mins
  • Cook: 50 mins
  • Ready In: 60 mins

Sneaky veggies in bread!

Ingredients

Instructions

  1. Grease a small loaf pan and preheat oven to 350*
  2. Cream all wet ingredients together in a large mixing bowl.
  3. Slowly add dry.
  4. Pour into loaf pan and bake 45 minutes to an hour - until toothpick comes out clean. Bread will be a dark golden color.

WordPress Recipe Plugin by ReciPress


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*Sidenote for all you nutrition nerds out there – one of my professors informed us yesterday that in a recent published health guideline they changes the phrase ‘fruits and vegetables’ to ‘vegetables and fruits’ in an attempt to get the public to consume more veggies. It must have worked – here I am adding some to bread 😉

 

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