I am constantly trying to find healthy, delicious foods to feed my toddler. He’s not a picky eater. Sure, he loves a good purée pack as much as the next kid, but he’d really rather have whatever I am eating; paella, BBQ chicken, arroz con pollo. You name it, he is interested in my food.
So I often find myself making a large meal on Sundays for him to consume all week; roast chicken, fideo, meatloaf and mashed potatoes. I try to keep the salt, sugar and fat to a minimum, but don’t hesitate with spices. I try to stuff veggies into everything because he loves meat and bread and I worry he’s not getting enough vitamins.
As such, I spent some time trying to find bread recipes that aren’t too loaded with sugar or oil, taste good, are easy to make, and have some nutrition.
Enter Zucchini Bread.
This recipe is adapted from Simply Recipes, includes tons of zucchini, but I’ve cut back on the oils and sugars. Even with these compromises it is still delicious. I’ve tried various combinations of cuts, and this is the best balance of moist sweetness and fluffiness.
This post contains photos from two different bakes, one with a large grate, and one small. You can use either, I prefer a large grate.
Baby Bear Zucchini Bread
Makes two loaves. Recipe inspired by Simply Recipes
- 2 tsps Butter, for greasing the pans
- 1 tbsp ground Cinnamon, for flouring the pans
- 3-4 cups Zucchini, grated
- 1 ½ cups Whole Wheat Flour
- 1 ½ cups All Purpose Flour
- 2 tsp Baking Soda
- 2 tsp ground Cinnamon
- ½ tsp ground Ginger
- ¼ tsp ground Nutmeg, freshly grated if you can
- ¾ cup Sugar
- 2 Eggs, beaten
- 2 tsp Vanilla Extract
- ½ tsp Salt
- ¾ cup Applesauce
- Preheat the oven to 350°. Butter two 9″ x 5″ loaf pans. Add the entire tbsp of cinnamon to one pan, shake around to coat, then pour excess into second pan and shake to coat.
- Place the grated zucchini in a sieve or colander over a bowl to drain excess moisture. Or place between several paper towels and gently squeeze.
- In a large bowl, whisk together flour, baking soda, two tsp cinnamon, ginger, and nutmeg.
- In another large bowl, whisk together sugar, eggs, vanilla and salt. Stir in the drained zucchini and applesauce.
- Add the flour mixture to the zucchini mixture in batches, stirring after each addition.
- Divide the batter equally into the two loaf pans. Bake for 50 minutes until a test comes out clean. Cool in pans for at least 10 minutes.
Serve sliced bread warm with room temperature butter to adults.
Serve bread cubes to toddlers a couple at a time. If your kids are like mine, they will shove all the cubes in their mouth at once.