Zucchini Pumpkin Cranberry Bread

Zucchini Pumpkin Cranberry Bread
inspired by allrecipes.com from thesweetlife.com

Ingredients:
-3 eggs, lightly beaten
-1 cup sugar
-1 cup canned pumpkin
-1/2 cup unsweetened applesauce
-6 tbsp butter, melted
-1 tbsp vanilla extract
-3 cups all-purpose flour
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1/2 tsp ground cloves
-1 cup shredded zucchini
-1 cup coarsely chopped cranberries
-3/4 cup dark chocolate (original recipe calls for 3/4 cup pepitas)

Directions:
1. Preheat oven to 350F. Spray two 9 x 5 inch loaf pans with cooking spray and set aside.
2. Combine eggs and sugar in a mixing bowl. Mix in pumpkin, butter, applesauce, and vanilla.
3. In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir into wet ingredients, mixing just until combined.
4. Stir in zucchini, cranberries, and chocolate, mixing to combine. Divide batter evenly among two prepared pans, smoothing the tops with a spatula.
5. Bake for 40-45 minutes, until an inserted toothpick comes out clean. Transfer pans to a wire rack to cool. Remove bread from pans once cooled completely. 

Or mini muffins for 22-25 minutes- makes 24

Mini chicken pot pies

1.5 cups c Shredded rotisserie chicken
1 cup frozen mixed veggies (carrots, green beans)
3/4 cup milk
1 egg
1 pie crust


Preheat oven to 350
Makes 12 muffins

Cut pie crust to size of muffin

Mix chicken and veggies
In bowl mix egg and milk, once mixed together mix w chicken and veggies ( can use cream of chicken soup if you prefer)

Pour into prepared muffin tin
If extra pie crust exist be fancy and create lattice tops...I just make a x!

Freezes up to 3 mos