Rain Forest Bread or Eat your Fruits and Veggies?

We’ve all turned the calendar to welcome in 2010 and most of us, if not all, have made some form of goal or resolution to ring in the New Year. For me, one of those goals includes balance and within that balance includes nutrition, which in my mommy vocabulary partially means – “EAT YOUR FRUITS AND VEGGIES!” If I only had a quarter for the number of times this phrase has resounded in my children’s ears and yet (joining the ranks of other parents here, there and everywhere), I still need to say it!

I do try, whenever possible, to go straight for the fresh fruits and veggies because my mom really did instill in me that the ‘whole’ is always better than the ‘part’. However, at the same time, when you have a picky eater then creativity has to rule! I have found three methods that have worked in my favor over the years;

1. get them in the kitchen cooking, they tend to try more,
2. if they won’t try it because they think they won’t like it; disguise it,
3. adopt my motto; some recipes are thumbs up, some are thumbs down, but you never know until you try!

Rainforest Bread is a great recipe that’s tasty and allows you to sneak in both fruits and vegetables that can be used as a snack, a side or for breakfast on the run. If the kids in your house turn their noses up at the very thought of cooking zucchini, pre-shred it, place it in a bowl and tell them they are secret leaves from the rain forest that have been shipped in specifically for their delight. Have some fun, mix it up and squeeze in those fruits and veggies whenever possible.

Rainforest Bread

1 cup sugar
1 cup applesauce
½ cup butter, softened
4 eggs
2 teaspoons vanilla extract
3 cups shredded zucchini
½ cup carrots
½ cup orange juice
4 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoons cinnamon
1 teaspoon baking powder
1 ½ cup raisins

Preheat oven to 350 degrees. Mix sugar, butter, eggs and vanilla together. Add in apple sauce, orange juice carrots and zucchini. Add in all dry ingredients; mix thoroughly. Stir in raisins. Bake in greased individual bread pans, cupcake tins or 13” x 9”pan until golden brown. Approximately one hour in bread pans and/or 13” x 9” pan.