Baking With Toddlers: Buddy's Zucchini Bread

By the title of this post you may have thought I was going to share some baking-with-toddler tips. I can assure you, I am not! I have no tips. If YOU have any tips, please share.

(playing her "xylophone" after I had taken away the wooden ball she was using to hit it)

To me, baking just means MORE time in the kitchen, more mess, more potential toddler meltdowns, more cleanup. More work! In the words of Eloise, “no kanks.”

But with an abundance of zucchini in our garden, I’m going to have to get creative this summer, and I see at least one morning a week potentially being spent baking.

Here is my grandmother’s recipe for zucchini bread. It’s tried and true and I’ve grown up on it. (Although I have no memories of baking it—or anything—with my mom, which makes me think she’s even smarter than I’ve always known she is.)

A couple of modifications I made:

1 cup raw cane sugar, 1 cup white sugar
I subbed coconut oil for canola (this is the one I use—sign up through this link and we both get $10)
I didn’t have baking soda so I did some quick Googling and found that you can sub baking powder for baking soda if you triple the amount, so I did 3.5 tsp. baking powder and omitted all the salt since baking powder has salt in it.
I added about 8 minutes to the baking time.