Recipe:: Zucchini Carrot Muffins

I am am always on the hunt for quick little snacks I can put in Easton's lunch.

Sometimes those come at a cost.  TOO MUCH SUGAR.

Yes, it's easy to throw a bunch of prepackaged items in his lunchbox, but I really want him to have good food choices and be healthy!

 

There are way too many sugary options out these days.

I'm guilty of buying and eating them, but I do prefer to do less sugar where we can.

And I also don't deprive him either.  All things in moderation I believe.

 

Last week I happened upon a Zucchini Bread Recipe on Better Homes & Gardens and I pinned it!

 

Last night I decided to make some while I was getting supper ready.

 

The recipe calls for just Zucchini but I added carrots as well.

Those are 2 veggies that Easton will NOT eat, so why not sneak them in when I can.

 

Disguise anything with a little bit of sugar and cinnamon and the boy will eat it.

 

{Even Kirby was looking for a crumb}

Recipe from BHG
**MY CHANGES
Ingredients

• 1 1/2 cups all-purpose flour (I'm going to try this with oatmeal flour next...we'll see how that goes)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 egg, beaten
• 1 cup sugar
• 1 cup finely shredded, unpeeled zucchini **I used a whole zucchini and 2 whole carrots
• 1/4 cup cooking oil
• 1/2 cup chopped walnuts or pecans, toasted **no nuts- Easton's school is nut free

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2. In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

From the Test Kitchen

 

**I prepared our Zucchini Carrot Bread as muffins.  I

 used my mini muffin pan that yields 24 muffins. 

Spray the pay and use a small cookie scoop to scoop batter into pan. 

(And yes, they're right.  The batter WILL be lumpy.) 

They cooked at 350 for 20 minutes...until toothpick came out clean. 

Let cool about 5 minutes and gently lift muffins out of tin.

Cool before storing. 

 

Let me tell you, these are DELISH!

I froze half the batch and left the other half in a ziploc for this week.

The perfect little snack for his lunchbox {and mine}!

 

Now, lets just see if the 2 I put in his lunch box are gone this afternoon!

That's the REAL test!

 

Do you have any ways you sneak veggies into your kids meals? 

I'm always looking for new and different HEALTHY treats!