Christopher has always been a great eater.  Many of my friends have said they’ve never seen a baby eat as much as he does.  When he was 8 months he could eat half a sweet potato and a whole banana in one meal.  It was crazy.  He’s never been a picky eater either.  He’s loved all things fruit, vegetable, and even meat.  Lately, though he’s become really picky.  He’ll only eat meat, fruits, and breads.  He won’t get near a vegetable.  Every now and then I can sneak a green bean or a carrot in but, 9 times out of 10 he’ll clamp his mouth closed and shake his head no.

At first this was kind of cute in an “aww, my child is throwing his vegetables on the floor for the first time” kind of way.  But, it’s been about a month now and it’s no longer cute and my dog is starting to get fat from all the extra food she’s getting.

So, I started my search for ways to include vegetables in Christopher’s diet without him noticing.  Today, I tried Zucchini Carrot Muffins.  Since he loves all things bread, just like his mom, I figured that these might work.

Not only did they work, Mom and Dad liked them too!  This recipe makes 24 muffins.  I baked 12 of them and put the other 12 in the freezer in their tin.  I’m going to take them out and put them in a freezer bag once they’re frozen.  We’ll see how they bake later.

Zucchini Carrot Muffins adapted from

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup quick oats
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 tsp ground cinnamon
  • 1/4 cup ground nutmeg
  • 3 eggs
  • 1 cup unsweetened applesauce
  • 1 cup plain yogurt
  • 1/2 cup white sugar
  • 3/4 cup honey
  • 2 tsp vanilla extract
  • 2 cups shredded zucchini
  • 1 cup shredded carrots
  1. Preheat oven to 400 degrees. Lightly grease 24 muffin cups.
  2. In a bowl, sift together the all-purpose flour, whole wheat flour, oats, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots. Scoop into the prepared muffin cups.
  3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

These turned out better than expected.  Christopher had one for a snack and then another with dinner.  Woohoo!  I also had an extra zucchini left that I used in a homemade chicken noodle soup.

I forgot to take pictures while in the process but, here is a picture of the finished product…after we ate some!