Wednesday, May 23, 2007

Green veggies

Kyle did pretty well with his green veggies while we were on puree, but now that he loves his finger food, it seems that he is not as interested. The green beans and peas are just not cutting it anymore, and although he will still eat the Happy Baby Spinach and Mango puree, it's just not the same when he can't feed himself. So I tried zucchini last night for a little variety, and it wasn't a big hit. So, I'm thinking that we are going to have to try sneaking it into his diet. Here's the recipe that I am going to try the following. Of course, I am going to have to tweak it a little bit not to use egg whites, and I have already omitted the nuts from the recipe. It will definitely be easier to do these things once Kyle is past the 1-year mark! On top of that, I want to play around with using some whole wheat flour and applesauce. I'll report back with the final recipe.

Zucchini Bread

Source: © Cooking Light Magazine


3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar, divided

1/4 cup packed brown sugar
5 teaspoons baking powder

1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs (YOLKS?!?!?!?)
Cooking spray


Preheat oven to 350 degrees F. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.

Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Serving size: 1 slice (12 slices per loaf)

Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

Nutrition Facts

Yield: 24 servings
Facts per Serving

Calories: 183 Fat: 6g Carbohydrates: 30g
Cholesterol: 19mg Sodium: 64mg Protein: 4g
Fiber: 1g % Cal. from Fat: 30% % Cal. from Carbs: 66%

1 comment:

saoirse said...

Hi. Do you know how to cook chicken soup? I always buy the ready-made can soup, which is not good for kids. If you know, please share with me. THanks. :)