July 30, 2012 • Posted by Katie Marber
We can all agree that there is nothing worse than watching your baby suffer. A close second is not knowing the cause of your little one's tears. Once infants reach about 6 months, a source of pain may come from the miserable teething process. To assuage your crying baby, bake something delicious, warm and comforting, like Zucchini Bread Teething Sticks.
Although not all baby's undergo the same teething patterns, those who's teeth grow in gradually can benefit from this oral pain alleviator. When served ten to twenty minutes out of the oven, the soft texture and warmth soothe your child's tender gums. Just make sure they have cooled enough, as to not burn a sensitive mouth.
Not only do these bread sticks provide a nurturing solution to the painful teething process, but they also contain important vitamins and minerals for your growing baby. The substantial amounts of Vitamin A, potassium and calcium contribute to overall healthy development. To avoid serving pesticides in your kitchen, choose organic zucchini whenever you can.
Your little one will love this teething soother just as much as your older ones. With the fantastic flavor from the cinnamon or nutmeg that the whole family can savor, this truly is a homerun in the oven!
Zucchini Bread Teething Sticks:
Makes 1 loaf
1 small zucchini, about 5 to 6 ounces
1 cup plus 2 tablespoons unbleached, all-purpose flour
1/2 teaspoon ground cinnamon (or nutmeg)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup oil
1/2 cup brown sugar
2 large eggs
Preheat oven to 350 degrees F. Butter a loaf pan well. Assemble Cuisinart food processor with the shredding disc and shred the zucchini. Remove and reserve in a separate bowl. Combine the flour, cinnamon, salt and baking powder together in a small mixing bowl. Place the oil and brown sugar together in food processor work bowl fitted with metal chopping blade. Process for 20 seconds, scrape bowl and process again for 10 mroe seconds. Add eggs and process 20 seconds. Add dry ingredients to work bowl and pulse until combined. Pulse in shredded zucchini and process for 15 seconds. Pour batter into prepared loaf pan and bake until a cake tester comes out clean; 45 minutes. Cool cake completely. Slice cake into 1/2-inch sticks.