When I saw that the very last challenge of Meatless Monday A – Z was zucchini, I was thrilled.
I use zucchini in place of pasta. I use it in oatmeal and smoothies. I dip it raw into hummus. It’s cheap, nutritious and versatile.
I never make zucchini bread.
1. Most zucchini breads are calorie bombs full of sugar and oil.
2. Matty B won’t eat it. Maybe it’s the green flecks that throw him off. Regardless, me+an entire loaf of zucchini bread=disaster.
So my goal for this challenge was to create 1) a somewhat healthy treat and 2) make it appealing to all members of my family.
I started by peeling my zucchini. Certainly I lost some nutritional value in the removed peel, but no green flecks for me!
All the cool kids were invited to the party: WW flour, baking powder and soda, salt and cinnamon.
My peeled zucchini is puréed. J Man saw this and asked in horror, “what’s that?!?”
My answer? Yummy!
My purée is mixed with vanilla and some oil and a little sugar. I bet you could substitute maple syrup or agave, but I was already nervous about pureeing my zucchini versus shredding it, so I wasn’t going to take any chances.
There’s always an ingredient that makes the dish. Here, it’s cinnamon chips. Oh…yes…
I used a scant cup of these little bits of heaven. Scant because I dumped a few out to eat plain. Are these vegan? Certainly not. I didn’t read the label, but that was a well thought out decision.
These little nibbles were the best!
And not a speck of green for miles…
Now, lest you judge me for fooling my family and “sneaking” veggies into their food, know this: My kids know and love their vegetables. Broccoli, carrots and green beans (in their unadulterated form) are typically the first foods gone from my kiddos plates. Matty B is another story…
These mini treats are simply a yummy bite that just happen to be healthy.
Interestingly enough, the kids gobbled these up. Matty B? Meh. He wasn’t a fan. Later on, I caught him sneaking Starbursts, telling the kids they were cough drops. Some people are lost causes…
Cinnamon Spice Zucchini Bread
1 1/4 cups WW pastry flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup canola oil
1/2 cup sugar
1 tsp vanilla
1 medium zucchini, peeled and puréed, roughly 1/2 cup
1/2 cup cinnamon chips
Combine all dry ingredients, minus sugar, in a medium bowl. Combine all wet ingredients, plus sugar, in a small bowl. Combine all. Add cinnamon chips. Divide into a mini muffin pan, baking at 350 for 12-14 minutes.