My New Favorite Zucchini Bread Recipe

Teaching Little A. to eat solids has been an ordeal. She has a gag reflex that is unbelievable, though she is much improved compared to December. {In December I was convinced she had a birth defect!} I’m convinced she’ll grow out of it, but for now getting veggies in her is a challenge, especially since we tend to mostly eat them raw and uncooked, which makes them impossible for her to chew {though she does like to teeth on raw carrots}.

So…when I discovered this zucchini bread recipe at AllRecipes, I couldn’t resist. It has as much zucchini as it does flour! And it is a very yummy dark loaf. Here is the link, and here it is, the way I modified it to fit our tastes and no-choking needs:

 

Ingredients:

3 eggs
1 cup vegetable oil
1 1/2 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/4 cup wheat germ

 

Directions:

1. In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine.
2. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.