Must-have food of the day: Zucchini

Springtime is right around the corner and we could not be happier. Spring is such a beautiful season - so vibrant and green - just like today's featured veggie, the zucchini!

Zucchini is a relative of winter squash, melon, AND cucumber! Since it has a soft shell and creamy flesh, it is best eaten fresh and shortly after it is harvested. Although most of us consider zucchini a vegetable, it is actually a fruit (as evidenced by its small, nutrient-dense seeds).

Zucchini boasts a wide range of health benefits, from helping cure asthma to preventing bruising. Zucchini has a water content of over 95%, but it is also surprisingly rich in essential vitamins and minerals such as Folic Acid, Potassium, and Vitamin A. To obtain the full antioxidant benefits of zucchini, it is important to eat this veggie in its entirety, including the skin and seeds. Be sure to purchase organic whenever possible to lower the risk of toxic chemicals and pesticides.

Michelle's Famous Zucchini Sweet Potato Bread

This quick bread became an overnight sensation when co-founder Michelle made it for her son's school bake sale. It is now a published recipe that is pretty famous here in New York City. This will no doubt become a regular part of your weekend brunch menu. Slices of this bread are also an excellent treat in your little one's lunchbox - there is very little sugar and no oil!

Ingredients: 

• 3 containers Petit Orgaincs Simply Zucchini (or 3 medium zucchinis, cooked and pureed)
• 3 containers Petit Organics Simply Sweet Potato (or 1 large sweet potato, cooked and pureed)
• 1 1/2 containers Petit Organics Simply Apples (or 2 apples, cooked and pureed)
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts (optional)

Preparation:

1. Preheat oven to 350 degrees F and spray a loaf pan with non-stick cooking spray. 
2. Sift the flour, cinnamon, baking soda, baking powder and salt in a large bowl and set aside.
3. Using an electric mixing stand on medium speed, beat the sugar, apples, eggs and vanilla in a large bowl until thoroughly combined (approximately 3 minutes). 
4. On low speed, add the zucchini and sweet potato purees until thoroughly combined (approximately 2 minutes).
5. Slowly in batches, add the dry ingredients to the wet mixture. Stop periodically to scrape down the sides. Option to stir in the walnuts.
6. Transfer the batter to the loaf pan and bake until a toothpick inserted in the center comes out clean (approximately 1 hour to 1 hour and 15 minutes).

Bon appétit to you and your bébés!