Thursday, June 26, 2008

Zucchini Bread

I was looking for a yummy snack for MJ to replace the occasional cereal bar. I've been trying to eliminate processed foods, and the bars I bought were chock full of sugar (natural organic fruit sugars, but sugar just the same). I found a few recipes for zucchini bread, combined and tweaked them, and came up with my own. It's a hit...she loves it!

1 1/2 cups each all-purpose flour and whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon grated lemon rind (I'd leave this out for pickier eaters)
2 teaspoons vanilla extract
1/3 cup blue agave nectar
3 cups shredded zucchini (about 3 medium)
1 cup shredded carrot (about 2 medium or 1 large)

Preheat oven to 350 and coat two 8x4 loaf pans with cooking spray. Combine dry ingredients in one bowl and wet ingredients (including veggies) in a larger bowl. Add the dry to wet and stir until just combined. Bake 45 minutes to an hour until a toothpick comes out clean. Cool completely before slicing.

I froze individual slices so that I can toss in the diaper bag for a quick snack when we're out an about.


Anonymous said...

my 3 year old daughter loves this bread! and I have made it for many pot lucks. All in all it is wonderful!