Making good food for baby can be a lot more fun if the recipe is something that the whole family will like. A new cookbook called Baby Love: Healthy, Easy Delicious Meals for Your Baby and Toddler by Norah O'Donnell & chef Geoff Tracy (St. Martin's Press, $19.99) devotes a fourth of its content to all eaters, with healthful preparations for entrees, side dishes, breakfast fare and breads among appealing choices. Here's a quick bread that's great with morning coffee for parents or after-nap snacking for kids 12 months and older.
-- June Naylor, Special to the Star-Telegram
Norah's brain booster zucchini muffins
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
2 eggs, beaten
1 tablespoon vanilla
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ground flaxseed
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3 cups grated zucchini
1 cup golden raisins (optional)
Vegetable spray as needed
1. Heat oven to 350 degrees. Using the whisk attachment of a food mixer, cream butter and sugar on high speed for 2 minutes. Reduce speed, then fold in eggs and vanilla.
2. In a separate bowl, whisk together flours, baking soda, salt, flaxseed, cinnamon and nutmeg.
3. Gradually add dry ingredients into wet ingredients, slowly combining on low speed. Do not overmix.
4. Fold in zucchini and raisins. Using an ice cream scoop, evenly distribute batter into muffin tins prepared with vegetable spray. Bake just until cooked through, about 25 to 30 minutes.