Browsing Tag

zucchini

The Secret

The thing is, I want to be open and honest with my son about what he’s eating. The flip side, I want him to eat his darn vegetables. It’s been a struggle, at home. Apparently at school (daycare) he’ll eat most of what they put in front of him. A fellow blogger recently posted a school lunch she prepared for her kids. I commented on the post, and she had the most smack in the face honest and PERFECT advice, this is also why I LOVE her blog!) She was like 3 year-olds don’t get to make demands. Which is so true. I was letting him get the best of me because it was easier than dealing with the dinner time meltdown. But in the long run is that really in his best interest. Not at all. I claim he gets his pickiness from his father, because I’ll basically eat anything. But regardless, it’s up to me to help encourage him and fix that problem. I’m happy to share that we’ve been making progress. We have a deal that he tries at least one bite of a veggie and then he gets to show me how big his muscles have grown and how fast he can run. Win-win for me! He ate the darn veggie and I get to see his adorableness being so proud of himself. I have been getting more creative with hiding veggies in some foods. This recipe, in particular, has a secret ingredient. Zucchini! We have SO much of it (that’s also an understatement) that it was a great way for me to get a veggie in there and use some of it up. I had every intention of making this more of a muffin, but when I ran out of cocoa powder and had to melt chocolate chips, they became more brownie/cupcake like. No complaints here! The next time I make these, I will probable shred the zucchini a bit more finely, or chop it more after shredding it, because he could clearly see it and was hesitant, but gave it a shot and was pleasantly surprised.

Chocolate Muffins

Chocolate Muffins

Instructions

  1. Line muffin tins with paper liners and set aside. Preheat oven to 350 degrees F.
  2. In a large bowl combine flour, sugar, baking powder, baking soda, salt. Whisk to combine.
  3. In a separate bowl, combine eggs, oils, melted chocolate chips, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix to combine. Mix just until everything is incorporated and no white remains. Fold in the shredded zucchini.
  5. Fill the muffin tins and bake for 20-25 minutes or until a tooth pick inserted into the center comes out clean.

Notes

This is an original recipe.

Zucchini Bread

You know when you have a post planned for the day, and then something better comes up and you NEED to write a post about that instead? Well that happened here. I had the best intentions to stick to my schedule this week. But then this zucchini bread happened. As you may have seen, my garden is BLOOMING! So many things growing, it’s so exciting. With that, I need to get creative so that we eat all the veggies. Thankfully, zucchini in bread form, with chocolate chips, is delicious. Even a hater of zucchini could easily be convinced to eat some. (And he was! – Also I ‘ll let you guess if that was the toddler or the husband) Also, because I love Smitten Kitchen I trust all advice when it comes to baking. Although it did discourage adding anything to this delicious bread, I did go for the chocolate chips. In my defense it was half the suggested portion and highly delicious. It’s so addicting too. I find excuses to go into the kitchen to grab another piece. You know, time to do the dishes! The dishwasher needs to be emptied! Oh you want water….I’ll get it! I think I heard something! Also, this recipe makes two loaves, so you can freeze one for when the next craving hits. #yourewelcome

Instructions

  1. Heat your oven to 350 degrees F. Spray two bread pans with cooking spray and set aside.
  2. Whisk eggs, oils, butter, and sugar together. Add in the cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk to combine. Stir in the zucchini. Stir in flour, mixing just until incorporated. Fold in the chocolate chips.
  3. Divide the batter between the two prepared bread pans. Bake in the oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes or so. Remove from the pan and allow them to cool completely.

Notes

Recipe Smitten Kitchen