Nutritious Zucchinni Bread For Toddlers & Parents Alike

The struggle is SO real to get your baby/toddler to eat veggies.  Jane will entertain the idea of a little green bean here, a little bake cauliflower there etc. But I hardly feel like she is getting enough veggies in her daily diet. My favorite thing is to hide her veggies in something more exciting like a muffin or a pancake. 

In this recipe, I swapped out nearly everything unhealthy with a more nutritious option. Here is my version of a zucchini muffin.

2 small zucchini trimmed, grated, then drained with paper towel

2 cups almond flour or whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground allspice

dash of salt

1 1/2 cups apple sauce * no sugar added

3 tbs melted, cooled butter

2 eggs

1/2 cup greek yogurt (plain or flavored)

1 tablespoon lemon juice

1/3 cup chopped walnuts *optional

Step 1: Preheat oven to 350. Spray or line muffin tins for easy removal

Step 2: Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt together in bowl.

Step 3: In separate bowl, whisk apple sauce, butter, eggs, yogurt and lemon juice together until smooth.

Step 4: Slowly add the egg mixture to the flour mixture and stir until combined. Fold in grated zucchini.

Step 5: Scoop mixture into muffin tin (about 3/4 full) & top with nuts

Step 6: Baked for 20-25 minutes, or until golden brown.

Step 7: Let baby/toddler/husband chow down & enjoy a full serving of protein & vegetables!

P.S. Don't forget to add the baking powder, like I did. #mombrain

*Recipe loosely adapted from The Cook's Illustrated Cookbook