Whoever said “toddlers will eat when they are hungry” has never met my 3 year old son Benjamin. He has a drive for life that I admire, moving a million miles a minute to see and do everything before the day is done. Unfortunately, eating is not high on his list for daily activities. I am convinced, if given a choice, he would live off nothing but fresh air and sunshine. So, when he does decide to eat it is important that I pack as much nutritional value into his food as possible. I’ve spent a few zucchini seasons refining this recipe to one that is not only absolutely delicious (and Benjamin approved) but full of nutrition too. It is high in protein and omega-3s, loaded with 2 full cups of zucchini, and uses less than a cup of sugar. Moist, subtly sweet, and full of spices this recipe is sure to be a crowd-pleaser for all!
- 2 cups grated zucchini
- ⅔ cup packed light brown sugar
- ⅓ cup olive oil
- ⅓ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup walnuts (optional, can be substituted with raisins or chocolate chips)
- Heat oven to 350 degrees. Grease an 8-inch loaf pan.
- In a large bowl, mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
- Whisk together the flour, salt, baking powder, baking soda, and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. The bread will be done when a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool completely before cutting and serving. Serve slices plain, buttered, or spread with cream cheese. Enjoy!