Are you tired of serving the same old snacks to your little ones, only to be met with a chorus of "no's" and "yucks"? Do you dream of a treat that's both delicious and nutritious, one that will satisfy your toddler's cravings while also earning a thumbs-up from your inner health enthusiast? Look no further! Our Healthy Toddler and Mom Approved Zucchini Bread recipe is a total winner, packed with wholesome ingredients and a moist, flavorful texture that will have everyone begging for more. And the best part? It's ridiculously easy to make, even on the busiest of days. So what are you waiting for? Dive in and discover the ultimate snack solution for your whole family!
Ingredients
- 1 1/2 cups grated zucchini
- 1/2 cup applesauce
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line with parchment paper for easy removal.
- Grate fresh zucchini using a box grater. Place grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent a soggy bread.
- In a large mixing bowl, whisk together the wet ingredients: applesauce, honey, eggs, and vanilla extract until well combined and smooth.
- In a separate bowl, sift together whole wheat flour, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and spices.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
- Gently fold in the squeezed grated zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- * Make sure to squeeze out as much excess moisture from the grated zucchini as possible to prevent a soggy bread. * Don't overmix the batter, as this can lead to a tough, dense loaf. * Use whole wheat flour for a nutty, wholesome flavor and extra fiber. * If you're short on time, prepare the wet and dry ingredients ahead of time and store them in separate containers until you're ready to assemble the batter. * Let the bread cool completely before slicing to ensure it sets properly and stays fresh for longer.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 35mg
