When serving outright doesn't work out, the "hide the veggies" approach occasionally works. I should note that I am not a huge fan of the sneaking veggie puree approach. Many of the recipes in both of the cookbooks by Lapine and Seinfeld flopped with E. And being an engineer, I calculated how much vegetable was in each serving and found that the amount of effort was not worth the time just to maybe get a tablespoon of vegetable in. Then again, as long as the texture is not affected much, it can sometimes work for an initial introduction to the taste.
Turning to a book I have really liked so far for it success rate with E, No Whine with Dinner, I found a recipe for Banana-Zucchini Bread. It was a long shot since E has never been that crazy about banana bread. She once said to me that a banana and bread should not be together. Still, if she didn't have it, at least it was something the rest of us would.
BANANA ZUCCHINI SQUIGGLE LOAF (from No Whine for Dinner, p. 169)
Makes 16 servings
- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 1/2 c. walnuts, chopped
- 1/4 c. wheat germ
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs, beaten
- 3/4 c. granulated sugar
- 1/3 c. canola oil
- 1 tsp vanilla extract
- 2 ripe large bananas, mashed (about 1 cup)
- 1 6-ounce zucchini (small), unpeeled & shredded (1 cup)
2. Whisk together the flours, walnuts, wheat germ, baking powder, cinnamon, and salt in a large bowl.
3. In separate bowl, whisk the eggs, sugar, oil and vanilla until well blended. Stir in bananas and zucchini. Pour the liquid ingredients over dry, and stir until just combined. (Note: over-stirring will create a tough loaf)
4. Spread batter evenly into prepared pan. Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool about 15 minutes in the pan, then turn onto a wire rack to cool completely.
(I tried a slice warm and the zucchini flavor stood out. It's best to let it cool as the banana then stands out)
Nutrition per serving: 170 cal, 8 g fat, 24g carb, 2 g fiber, 4 g protein