“Mmmm. Mommy, I love peas.” That’s what my toddler said to me tonight at dinner when put her plate down on the table in front of her. “Really?!?,” I said, “I’m so glad!” It was all I could do not to laugh because she hasn’t eaten a pea in months. She used to love them and then she turned two. Now all she eats is cheese and fruit. Okay, so that’s a little exaggerated. She does eat pretty well, but she used to eat anything we put in front of her and those days are long gone. I’ve had to resort to hiding veggies in things that she loves to get her to eat some. You know, a few black beans in the quesadilla, some spinach in the grilled cheese, or some puréed carrots in her macaroni and cheese.
As you can tell, she loves cheese, but she also loves bread, so I decided to make a zucchini bread today to see what she thought. And… It was a hit! I’ll definitely have to make this more often. She inhaled this as her afternoon snack and wanted more!!
This is even better with some chopped walnuts or pecans, but I left those out so that I could send some in her school lunch since the classroom is nut-free. I recommend adding one cup coarsely chopped nut of your choice to the batter before pouring it into the loaf pans. So delicious!
Oh, and for the record she ate two peas!
1 1/2 cups granulated sugar
1 cup unsweetened applesauce
3 cups grated raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons ground cinnamon
- Beat the eggs until light and foamy.
- Add the sugar, oil, zucchini, and vanilla and mix well.
- Combine the flour, salt, baking soda, baking powder, and cinnamon and add to the egg-zucchini mixture in batches stirring just until combined in between each addition.
- Stir until well blended and pour into two 8 x 4 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.
I served this with some plain greek yogurt sweetened ever so slightly with a little honey.