My toddler and I were trying to determine our afternoon activity while the baby slept. If you have been following my blog for a while, you know I love to get my daughter in the kitchen whenever possible, which means I suggest it frequently.
Getting kids in the kitchen helps expose them to new foods and has been shown to help them increase their willingness to try new foods as well. In one memorable experiment, my daughter was eating raw spinach as we added it to the blender). Before we started to make these cookies, my daughter told me she didn’t like zucchini. I told her that was fine, we were still going to add it to the batter. She had so much fun adding in the grated apple and cinnamon (she has a thing for spices and seasonings), and spooning the batter onto the cookie sheet. I added teff flour, chia and flax seed for a nutritional boost, but you certainly don’t need these if you don’t have them on hand. These cookies were really easy to make as well, and when the baby woke from her nap we enjoyed most of the batch (even my anti-zucchini daughter)!
Zucchini Apple-Cinnamon Cookies
1 zucchini, grated
1 apple, grated (or 1 cup apple sauce)
1/4 cup olive oil
1 tbsp honey (optional, for a sweeter muffin)
1 cup whole wheat flour
1/4 cup teff flour (optional, add an extra 1/4 cup of whole wheat flour if you don’t have this on hand)
baking powder (1/2 tbsp or so)
1 tbsp chia seeds (optional)
1 tbsp ground flax (optional)
1/2 tsp cinnamon (more or less to taste)
Preheat oven to 350 F
Mix together: zucchini, apple, eggs, olive oil and honey (if using), until well incorporated.
Add the remaining ingredients, until well mixed.
Drop about 1 tbsp on well greased cookie sheet
Bake for 12-15 minutes, or until cooked through