I was so excited to try this Zucchini Bread recipe to make for the boys.
Well things didn’t turn out as I expected. I will go through the process and let you know what I think my mistakes were.
This recipe came from Wholesome Baby Food blog
INGREDIENTS
My changes in pink
3 eggs or 6 egg yolks (3 egg yolks, 1 ripe bananas, 1/4 cup tofu)
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour (2 Cups Whole Wheat 1 Cup all purpose flour)
3 teaspoons ground cinnamon (I like to add 1 teaspoon of ginger and 1 of nutmeg too!)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (OMIT!)
Grate Zucchini- I used medium grate, but smaller would be good also.
grease and flour pans- I used Pam and a little flour
Mix dry ingredients
Beat all wet ingredients, eggs, banana, tofu- then add sugar
Mix in grated zucchini
Mistake 1
I forgot the banana and tofu, I added them after I mixed in the zuchinni, beat well
Add in vanilla
Then slowly add dry ingredients and mix for about a minute
Pour into pans
Bake for 60 minutes @ 325
Check with toothpick trick to see if it comes out clean.
Though I noted the darker pan cooked faster, I left the lighter pan in for another 5 minutes
Flip the bread out of the pans and slice!
Mistake # 2
And crap half of the lighter pan was stuck! It needed to cook longer, ugh
Mistake #3
Slice while in pans!
While cutting the bread just started falling apart, I tried several different knives and they all just tore the bread.
So my hint would be to cook the bread longer to make it harder before attempting to slice it, and then slice it in the pans.
Bake slices at 175 for 1 hour
Here’s what turned out after 1 hour and 20 minutes of cooking at 200
Soft and crumbly- not something i want to feed my 8 months olds, I was very dissapointed.
I blame myself, I should have used the eggs, baked it longer initially!
But the bread is delicious and won’t go to waste.
DT and I will bring it in our lunches! Just a no go for the boys.
OH I am a dork and took a picture of my scrapes for the compost pile!! Yes we have a compost pile!
Full Recipe
Homemade Baby Teething Sticks
INGREDIENTS
My changes in pink
3 eggs or 6 egg yolks (3 egg yolks, 1 ripe bananas, 1/4 cup tofu)
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour (2 Cups Whole Wheat 1 Cup all purpose flour)
3 teaspoons ground cinnamon (I like to add 1 teaspoon of ginger and 1 of nutmeg too!)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (OMIT!)
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8×4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
Once the bread has baked and cooled, slice it into sticks. Heat the oven to 175F and bake the sticks for 1 hour or until crisp and hard. VIOLA! Yummy teething sticks!
You may substitute the following as binders in a baked good recipe
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1/2 large mashed banana
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1/4 cup apple sauce or pureed prunes
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1 tablespoon ground flaxseed mixed with 3 tablespoons water
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1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder
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Combine one packet of unflavored gelatin with one cup boiling water – 3 tablespoons of this mixture equal one egg
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1 tablespoon apricot puree
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1/4 cup of soft tofu
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