Got a picky eater? While we shouldn’t disguise vegetables all the time, it doesn’t hurt to throw in a little extra nutrition into foods that we know our kids love. These muffins look just like chocolate cake to those little eyes!
If your child is less than 4 years old, be careful with the stringy zucchini and crunchy walnuts since they could be choking hazards. WIC has a very detailed guide on Infant Nutrition & Feeding.
Here are just a few tips for introducing new foods to kids:
- Never force kids to eat new foods
- Talk about all food in a positive way
- Try offering the new food again in a few weeks
- Serve the new food with foods that you know your child likes
- Let your child make decisions.. With guidance from you! For example “Would you rather have applesauce or a fruit cup with lunch today?”
Chocolate Zucchini Walnut Muffins
Makes 12 Muffins
1 ½ cup all purpose flour
¾ cup sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup walnut pieces
¼ cup applesauce
12 ounces frozen zucchini spirals
¼ cup canola oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup cold water
- Preheat oven to 350℉
- Toast walnuts over low heat
- Thaw zucchini. Press out the water. Chop into 1 inch pieces.
- Mix dry ingredients. Set aside. (Keeping the dry with dry and the wet with wet is important because the baking soda will react with the vinegar and water as soon as they are combined)
- Mix wet ingredients, including zucchini.
- Spray or line your muffin tins
- Pour about ¼ cup of batter into each muffin tin
- Bake for about 20 minutes, or until a toothpick comes out clean
Exchanges: (per 1 muffin):
1 Fat, 1 Protein, 2 Starch, 0.5 Vegetable