4.20.11: What’s for Dinner Wednesday?

My three year old used to be such a good eater. From the time that she could feed herself, she was eating steamed broccoli and cold plain tofu (her choice, I tried to cook it). Now the only thing she asks for is mac n’ cheese! I was flipping through my recipes and came along this delish zucchini & carrot bread recipe that calls for two zucchini’s & 2 carrots…. We will get veggies in this girl yet!

I made two loaves and brought one into the office pictured here. Guess it isn’t just for kids… I went to take a picture to show you all and it was already half gone! Word on the street is that it is delicious!

Here is the recipe – enjoy!

Preheat oven to 375. You will need (1) 8” X 10” pan or (2) 8 ½ x 4 ½ x 2 ½, greased and floured.

Beat smooth
3 eggs
1 cup sugar (raw, if you have it)
1 cup brown sugar
1 cup oil
3 tsp. vanilla

Stir in:
2 medium to large shredded ** zucchinis
2 medium to large shredded **carrots
¼ cup wheat germ (click here for the health benefits if you are not familiar with wheat germ)
1 cup chopped walnuts (optional)

**Use a food processor to make it pulpy and less recognizable for the super finicky kids.

Sift together:
2 ½ cups flour (you can use half wheat flour)
2 tsp. baking soda
½ tsp. baking powder
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. nutmeg

Stir in the sifted ingredients with your wet mixture. Spoon batter into a greased and floured 8” X 10” pan or you can use two 8 ½ x 4 ½ x 2 ½, just separate the batter evenly. Cook for 30-35 minutes for the two loaves or 40-45 minutes for the 8 X 10 pan. Check doneness with a toothpick in the middle. Cool and enjoy!

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