This recipe has proved tried-and-true for our house.
I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.
I had ordered a box when I knew my husband was going to be out of town.
This recipe was 30 minutes to make.
As a bonus, it was also meat free for Meatless Monday!
I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):
I saw a video probably back in October for Death by Chocolate Zucchini Bread and thought, that is A LOT of chocolate. Not so sure how healthy it really is.
I had never made a zucchini bread, but any way I can sneak veggies into my kids (and hubby’s) meals, I’m in!
Hubby also just found out he has a fatty liver and has been on a low-fat, low-cholesterol diet. Zucchini bread was one of the few things he said he could eat for dessert.
I also had a TON of chicken eggs that needed to be used and I read that breads are a good way to use them up, since most bread recipes call for at least 4 eggs.
HOLY MOLY! This bread is delicious. My kids don’t even notice the zucchini and eat it up for breakfast or we even eat it as dessert! It is SO GOOD.
In my last blog, I posted that I made a recipe for my husband for Father’s Day from Chrissy Teigen’s cookbook, Cravings. It was SO GOOD!
So here it goes:
For the base
1 tablespoon softened butter, for greasing the baking dish
1-pound loaf French bread, cut into 1 1/2-inch cubes (stale or day-old is fine!)
8 large eggs
2 cups (one pint) heavy cream
1 cup whole milk
1/2 cup spiced rum (because rum for breakfast)