Zucchini Bread

I was watching the kids of a wonderful friend of mine, and she had packed a little tupperware of zucchini bread cubes for the baby.  I loved the idea, and I've been making zucchini bread for my guy ever since!  While zucchini bread isn't exclusively a baby food, I have here a slightly healthier version with whole wheat flour, no oil, less sugar, and more veggies.  Cut it into bite-size pieces and it's so convenient to take in the diaper bag!  It will last a week or two when refrigerated, which is about how long it takes my little guy to eat a loaf on his own.  Make a double batch and freeze some for later!

Ingredients:

1 lb zucchini (about 2 )
1 bulk carrot
2 Tbsp + 1/2 cup sugar
1/4 cup yogurt
1 Tbsp lemon juice

1 1/3 cups all purpose flour
2/3 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
5 tablespoons butter
2 eggs

Directions:

Wash and grate zucchini and carrot
Place in a strainer and mix in two tablespoons of sugar
Let the mixture sit to drain for 30 minutes
Preheat your oven to 375 and grease your loaf pan
Place zucchini mixture in dry kitchen towel and SQUEEZE out as much liquid as possible
In a bowl mix the zucchini and carrot with yogurt and lemon juice, set aside
In another bowl whisk together flours, baking powder, baking soda, salt, and cinnamon
In your electric mixer beat 1/2 cup sugar with softened butter until creamy and uniform.
Beat in eggs one at a time
On low speed beat in one third of the dry mixture, half of the zucchini mixture, 1/3 of the dry mixture, the other half of the zucchini mixture, and finish with the final third of the dry mixture.
Mix quickly and just until incorporated
Scrape the batter into your loaf pan and smooth the top.

Bake until toothpick inserted in the center comes out clean, about 45 minutes


*Recipe adapted from Prudent Baby