Back in April, I featured the first recipe in my “love” series. These recipes are much healthier and may be lower sugar, fat, or calories. They may also contain fresh fruits or veggies, protein or fiber. But they all must pass the ai love baking kids’ test!
My Hubby planted some zucchini at the beginning of Summer. We were lucky to harvest a few zucchini from the plant, but something happened and the plant started to die. We were so disheartened because nothing’s like growing and harvesting your own fruits and vegetables. Next year we’ll take on a bigger project and construct a raised bed. But before the plant died, I did snap a few shots. Here’s one of my favorite.
Zucchini is perhaps one of the few vegetables that can be baked and kids won’t even know it’s in there. I found this recipe for Zucchini Cornbread on Bon Appetit’s website. With fresh zucchini and whole wheat flour, this recipe is a perfect fit for my love series. I made a few other “love” adjustments such as substituting some Non-Fat Honey Greek Yogurt for the buttermilk. I also substituted honey instead of the sugar and used only 1/4 cup of honey. Instead of making a loaf I made mini-muffins–always a hit with the kids and perfect portion sized. To top it off, I made some mini honey zucchini chips for each muffin.
To make these honey zucchini chips, use a small decorative cookie cutter, in this case I used a very small flower shaped cutter. Cut out thin shapes with the cutter. Soak the zucchini in some honey and let infuse for a little bit.
Slow bake on a cookie sheet lined with parchment paper at about 350 degrees for about 30-45 minutes or until crispy.
I served these mini-muffins along with chili for dinner one night and the kids loved them.
Below is the recipe that I heavily adapted from Bon Appetit. However, I am also going to link back to the original recipe.
Like I said, nothing is like growing and harvesting your own vegetables and fruits. I have a ton of green Meyer Lemons on my tree that will be ready in a few months! And I can’t wait until next year when we tackle the raised bed project. But for now this “love” recipe is something I can make time and time again knowing they are healthy for the kids and they love them!