My ten year old son is a great kid. He gets good grades, gets along well with his sister and even cleans his room when I tell him to. But he won’t eat his veggies. No matter how many times I have him try the good-for-you green stuff , I can’t get him to eat vegetables. I have covered broccoli with cheese and put crispy pieces of bacon on his green beans. Nothing has worked so far. Last week, I thought I would try another experiment. I decided to pair some fresh grated zucchini with chocolate chips.
I scoured the internet for zucchini bread recipes. I wanted one that was moist but not loaded with fats and sugar. After seeing several recipes, I came up with one on my own. I used low fat buttermilk to add extra moisture to the cake. Instead of using all white flour, I used half whole wheat flour for some extra fiber and nutrients. This recipe make two smaller loaves so there is one to eat and another one to give away or stick in the freezer.
So what was the outcome of getting my son to have a little zucchini in his diet? Not good. He took a few bites and liked it but I don’t think he could get past the little green speckles to eat a whole piece. Oh well, more for me.
Please leave me some ideas to get my ten year old to eat his veggies.
- 1 cup flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup low fat buttermilk
- 2 large eggs, beaten
- 2 cups shredded zucchini
- ⅔ cup sugar
- ⅔ cup mini chocolate chips.
- Preheat oven to 350 degrees.
- Mix together in a medium size bowl, both flours, baking soda, baking powder, salt and cinnamon.
- In another bowl, mix together buttermilk, eggs, zucchini and sugar.
- Add the wet ingredients to the dry ingredients and mix until blended. Stir in the chocolate chips. Make sure you do not over mix.
- Pour the batter into two 8 inch by 4 inch greased pans. Bake for 45 to 55 minutes or until bread is golden brown and a toothpick comes out clean.