When life gives you zucchini ... make zucchini bread!
A recipe to trick picky eaters into loving this summer squash.
Gardening with kids is a great way to inspire them to eat more fruits and vegetables. If kids are involved in growing their own food, they’re more likely to eat it.
Zucchini is easy to grow even if your garden space is small. If your kids still resist eating it even if they grew it, there are plenty of ways to hide it in recipes.
For breakfast, you can. It’s a perfect way to thin the crop and a fabulous way to trick reluctant youngsters into eating their veggies. You can also ask your kids to help you out with this.
Servings: 12
Prep time: 20 minutes
Ingredients
- 3 eggs
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 to 3 cups grated zucchini (or a mix of zucchini, yellow summer squash and carrots)
- 1 cup white flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 cup chopped walnuts
Directions
- Preheat oven to 350 degrees.
- Grease a 9 inch by 5-inch loaf pan.
- Beat eggs, oil, sugar, vanilla until light.
- Mix in zucchini.
- Whisk together dry ingredients then fold into wet. Stir in walnuts.
- Pour into pan and cook for 1 hour and 15 minutes or until center springs back and a tester comes out clean.
- Cool for 10 min then turn onto a cooling rack.
When asked, don’t tell them what the green flecks are just let them try it first!
Nutrition information (per serving)
- Calories: 280
- Total fat: 17 g
- Saturated fat: 1.5 g
- Cholesterol: 55 mg
- Sodium: 370 mg
- Total carbohydrate: 29 g
- Dietary fiber: 2 g
- Total sugars: 13 g
- Protein: 6 g