My son Sam was a VERY picky eater. So, when he was little, I bought Jessica Seinfeld's cookbook about hiding veggies in various casseroles. And I began experimenting on my own. Not so much with hiding cauliflower in Mac and Cheese (that recipe was so disgusting it prompted me to toss the entire pan of food into the trash). I just started baking delicious concoctions that he simply couldn't resist. And, how would he know that those yummy pumpkin-spiced muffins were really, really good for him? My devious plan worked like a charm and there is one particular recipe that I've made over and over...and it's always met with great enthusiasm.
So, in honor of Fun Food Friday ( a tradition in my house) I am sharing the recipe with you. Years ago, I printed it off Martha Stewart's web site. And, I swear, cooking this batter as muffins or bread will make you feel like the domestic goddess herself!
Zucchini Spice Bread
1 large zucchini
1 cup packed light brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
*Preheat oven to 350. Coat bread mold or muffin tin with cooking spray, Grate zucchini.
*Mix together sugars, oil, vanilla, eggs
*Sift together flour, baking soda, baking powder and spices.
*Mix both bowls together and add zucchini
*For muffins, cook for 1/2 hour...bread will take longer...45 min to 1 hour. Test with a toothpick.
Enjoy!
(P.S. The photo of the zucchini comes from Bon Appetit's web site!)