Recipe and photo credit by Maria Lichty from Two Peas and Their Pod
You are Allowed to Hide Veggies
We at the Picky Eater Project believe you are allowed to hide vegetables in your kids food. Of course, your little ones need to learn to see how vegetables look in nature and to like the taste of them in their natural state. However, hiding them is a great alternative and a great way to get vegetables and their vital nutrients into your children without the whining and crying.
These zucchini muffins are fluffy, moist, and have a sugary sweet top. And getting the kids in the kitchen to assist will help them get more in touch with the good stuff you’re adding in to make these not only yummy but good for you! Oh…and they freeze beautifully too!
- 2 cups all-purpose flour or white whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable, or grapeseed oil
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups grated zucchini
- 2 tablespoons turbinado sugar, for sprinkling on muffins
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Makes 12 servings.