Okay, calling this a vegetable may be a little bit of a stretch, but he ate it and technically there was a vegetable in it. I finished this bread on Monday afternoon. The kids both had a slice for breakfast today. The baby was loving it. The toddler and I had this conversation.
Mom: Do you like it?
Toddler: Mmmm. It is good.
3 minutes pass
Toddler: Uh, Mom, what are these green things?
Mom: Just part of the bread.
I had a Church dinner tonight for Home, Family and Personal Enrichment. And, upon returning home, I was informed that the baby ate two slices of zucchini bread for dinner. Apparently, my husband was so overjoyed that he a something green, he thought that sufficed as healthy.
{Zucchini Bread}
Adapted from Stephanie's Kitchen
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
Mix together in a bowl until well combined, and create a well.
1 large egg
1 T water
1/4 cup vegetable oil
1 1/2 cups shredded, unpeeled zucchini
1/4 teaspoon grated lime peel
Mix together well. Add to dry ingredients, and stir to combine. This will take a little work. Pour into a greased loaf pan. Bake at 350 degrees for 45 minutes. Cover with foil and bake an additional 10 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
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