This recipe for chocolate chip-studded, moist, zesty zucchini bread yields two loaves that are perfect for holiday gift-giving.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 carrots, peeled and sliced
- 4 teaspoons breast milk
Instructions
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
- Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
- Formula can be used in place of breast milk.
- To freeze for later, fill an ice cube tray with the puree. Freeze until solid, about 2 hours, then remove cubes from the tray and place in a freezer bag. To defrost, place in a microwave-safe bowl and heat for 30 seconds, or as needed.
Nutrition Facts
| Calories | 33 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 51 mg |
| Sugars | 4 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and excellent.