Recipe Tuesday

I am back to trying to figure out ways to sneak vegetables into Ryder's diet without him knowing. Pre-Ryder, I firmly believed, that you made your kid a picky eater by not exposing them to a variety of foods. I feel differently now that I am a parent. Truly, one day Ryder would eat anything in the world, and the next day he decided canned fruit was the only semblance of health he'd remotely try to put in his mouth. Yesterday, I made two big loaves of zucchini bread, in an effort to sneak some veggies in. Naturally, that is today's recipe.

Ingredients

• 3 1/4 cups all-purpose flour (I used Whole Wheat)
  
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar (I used Splenda)
  
• 1 cup vegetable oil (I used 1 cup of applesauce)
  
• 4 eggs, beaten (I used Eggbeaters..1/4C = 1 Egg)
  
• 1/3 cup water
• 2 cups grated zucchini (I also added some grated carrot)
  
• 1 teaspoon lemon juice

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.