Posted in Everyday

Easy ways to sneak in healthy foods

One thing that I do a lot of (because of our garden) is to shred zucchini and squash up.  I put 1 c. portions into a quart size baggie and I freeze them.  When you are ready to use a baggie, then thaw it out, by putting it in the fridge, and then placing the shredded zucchini or squash into a paper towel and squeezing the excess water out of it.

ANY PASTA DISHES…You can put this in your sauce and no one will ever know.

ZUCCHINI BROWNIES

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1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces (optional)

Directions

Preheat oven to 350 degrees F. Grease and flour an 9×13 inch baking pan.
In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.
 
ZUCCHINI MUFFINS
 
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  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 1/4 cup oil
  • 1 cup finely shredded unpeeled zucchini
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup chopped raisins (optional)

Directions

  • In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and raisins.
  • Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

CHOCOLATE ZUCCHINI MUFFINS

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  • 3 eggs

  • 2 cups white sugar

  • 1 cup vegetable oil

  • 1/3 cup unsweetened cocoa powder

  • 1 1/2 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg (I omit this because I don’t like it)

  1. Preheat oven to 350 degrees. Lightly grease or line two 12 cup muffin tins with paper liners.
  2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg. Mix until just moist.
  4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees  for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Author:

This is our journey of adoption, love, homeschooling and living life to the fullest.....even if we do live in chaos (can't have anyone over syndrome).

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