April 28th, 2010
By the time you read this, it’ll be sunny. At least It better be here in NYC because, after a few days of rain and, in our case, a nasty cold that swept through the house, we need some seriously strong sunshine. All was not lost, though. We managed to have a lovely few days in, complete with movies, a house-wide scavenger hunt and, of course, a cooking project.
Though I’m more of a cook, I find baking with kids much more manageable. Easy to measure ingredients like flour and sugar, fun tools like whisks, lots of prep away from a hot stove, no knives: these are the things that keep baking projects fun and relaxed. But, the downside is that joint cooking projects always yield sweet treats and we miss out on the opportunity to work with and get excited about veggies. Enter zucchini muffins.
These tasty morsels—a perfect finger food!—are easy to throw together and, though sweet, make great use of green veg. Your little one will get to experience zucchini in a whole new way, which will hopefully get her excited about the versatile vegetable. If you decided to make these with your kiddo, check out these 3 tips for cooking with kids to help get you in the mindset.
If you want to ditch the kids (or you don’t have any, you free bird), that’s cool, too. Things will go even faster, the final product will be just as tasty, and you’ll still get to serve a zucchini treat that’s sweet, yet wholesome.
makes 3 dozen 1-oz mini muffins
(can be fed to kids 8+ mos)
butter or oil spray for greasing plan
2 large eggs
1/2 c white sugar
1/2 c light brown sugar
2/3 c vegetable oil
1 1/2 tsp vanilla extract
1 1/2 c grated zucchini
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1. Preheat oven to 425 degrees. Grease muffin pans. Whisk 2 eggs; add sugar and oil. Beat until all three ingredients are well incorporated and mixture is very smooth.
2. Mix in vanilla and zucchini. Slowly add flour, whisking until there are no flour lumps.
3. Add remaining ingredients. Mix until batter is smooth (other than zucchini!). Pour into prepped pans and bake for 15 minutes. To check for doneness, insert a toothpick into the center of the muffin—it’s done if the toothpick comes out clean.