I must have bragged about it too much. Now, he spots a vegetable a mile away and runs.
So, I tried to go the sneaky route and make zucchini bread. It’s not exactly health food with 2 1/4 cups of sugar, but, it’s got a vegetable hidden in it, so I was willing to try it. And a it of protein from the walnuts didn’t hurt either.
I found this recipe at Allrecipes.com. Called Mom’s Zucchini Bread, it sounded promising.
It tastes great, with a nice hint of cinnamon. The kid? It took a few tries, but this morning, he ate some and seemed to like it. He asked for more, so that’s a good sign. I know I’ll use this recipe at the end of the summer to use up all of my zucchini from the garden.
It makes two loaves, so you can freeze one for later.
Mom’s Zucchini Bread
Makes 2 loaves
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.