This is a fun brownie recipe that you can make with your kids that includes nutrition from peas, avocado, and hemp hearts! If you want to make them peanut free you can use almond butter or sun butter in place of the peanut butter.

​This recipe was developed by Motherhood and Meals for Veggie Buds Club.

Creating a good relationship with food means enjoying treats along the way. We like to add extra nourishment to treats by including some veggies in the ingredient list!

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Have you ever made savory muffins? They are a fun and delicious way to get veggies into your day! Broccoli can be a little tricky for small hands to chop, so have your child help break apart the florets then practice sawing back and forth to trim the broccoli “leaves” off the “tree.” Chop the broccoli alongside your little chef and if he or she gets tired of cutting, your child can always help transfer the chopped broccoli to a measuring cup. Kids will also love to help by cracking the eggs, measuring the ingredients, and mixing everything all together. Enjoy!

Ingredients

• 1 small to medium-sized head of broccoli, cut into florets
• 1 cup milk (any kind)
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal
• 1 cup flour*
• 1 1.2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 cup butter or oil, melted
• 2 eggs
• 1 tablespoon honey
• 1/4 cup finely shredded cheddar cheese plus more for the top (optional)

Instructions 

1. Preheat oven to 375 degrees.
2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.

* Flour can be all-purpose, whole wheat, or gluten-free blend.

Whether you use homemade pumpkin purée or pumpkin from a can, these wholesome baked donuts are the most delicious way to celebrate this month's veggie! Don't worry if you don't have a donut pan. You can bake up the same batter in a mini muffin pan and call them donut holes! Your little chef is going to love measuring, mixing, and scooping the batter. The pumpkin spice-sugar coating to top off the donuts is optional but really makes them a special sweet treat.

Makes 6 large donuts, 12 mini donuts, or 12-14 mini muffins
Ingredients

• 1 1/4 cups whole wheat flour (or gluten-free flour blend)*
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, ¼ teaspoon ground ginger, pinch of ground nutmeg and cloves)
• 1/4 cup plus 2 tablespoons pumpkin purée (from a can or homemade)
• 2 tablespoons neutral oil
• 1 tablespoon maple syrup
• 1/2 cup coconut sugar (or 1/3 cup brown sugar)
• 1/2 cup milk (any kind)

Topping

• 2 tablespoons coconut oil or butter, melted
• 1/4 cup maple sugar, granulated sugar, or coconut sugar 
• 1/4 teaspoon pumpkin pie spice or cinnamon

Instructions

1. Preheat the oven to 350 degrees. Generously grease a donut pan or mini muffin tin.
2. In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
3. In a second bowl, whisk the remaining ingredients (besides the topping). Add the wet ingredient to the bowl of dry ingredients and mix with a spatula or wooden spoon until just combined.
4. If making donuts, scoop batter into a small zip-top bag. Twist the top then cut the tip off of one corner of the bag. Squeeze the batter into your donut pan, filling them each about 3/4 of the way. If making donut “holes,” scoop batter into muffin tin using a spoon or small ice cream scoop. 
5. Bake until a toothpick inserted into the center of the donut or mini muffin comes out clean, about 10 to 12 minutes for large donuts and 8 to 10 minutes for mini donuts or muffins.
6. Allow to cool for 10 to 15 minutes then transfer donuts to a cooling rack. Mix sugar and extra pumpkin pie spice in a small, shallow bowl. When donuts are cool enough to handle, use a pastry brush to coat the tops of the donuts with a thin layer of oil. Dip into spiced sugar mixture.
7. The sugar coated donuts are best enjoyed the same day they are made. Plain donuts can be stored in an airtight container at room temperature for 2 days or in the refrigerator for 3 to 4 days.

 *I used Bob’s Red Mill white whole wheat flour, oat flour, and gluten-free flour mix with success.

​Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!

Zucchini is one of those vegetables that has limitless possibilities. It works as a meal side when sautéed, a pasta alternative when spiralized, a nutrient density booster in "zoats", and a variety of baked goods. One of our family's favorite recipes that includes zucchinis is for Peanut Butter Oatmeal Coconut Cookies. These cookies are packed with nutrition from zucchini, pumpkin seeds, oats, and more! They are free of milk, eggs, refined sugar, and flour which means they are safe for Dairy-Free and Gluten-Free diets. And for anyone with a peanut or legume allergy, the peanut butter can be replaced with Almond Butter, WowButter, or SunButter. 

We hope you enjoy the recipe, and be sure to check out a few "Kids in the Kitchen" tips at the bottom for times when your children help you make them!

Ingredients

• 2 1/2 cups of oats
• 2 cups shredded zucchini
• 1 cup peanut butter (or alternate nut or seed butter)
• 3/4 cup unsalted pumpkin seeds
• 3/4 cup shredded unsweetened coconut
• 2/3 cup honey 
• 1/2 cup mini chocolate chips (I use the MadeGood dairy free ones)
• 3 tablespoons hemp hearts or flax seeds
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 tablespoon baking powder

Instructions

1. Mix all ingredients together. 
2. Form small balls about 1-2 Tbsp in size and place on baking stone or cookie sheet. 
3. Bake at 375 F for 12-14 minutes (time with vary with ovens). 

*Serve with a glass of milk or crumble over your favorite yogurt with a few more pumpkin seeds and hemp hearts sprinkled on top. 
*Storing Guidelines: Cookies will remain fresh longer if stored in the fridge or freezer.

​I always love to include a learning component for my children when we make a recipe. While making this recipe my son and I talked about the letter Z, the color green (and also yellow since some zucchinis are yellow), the texture difference between whole and shredded zucchini, and we practiced numbers by counting the ingredients as we added them in. 

​So you might be thinking, why is the color of the week yellow when zucchini are most definitely green? Zucchini are yellow inside! Sometimes the insides of fruits and veggies are the prettiest part. Think of all the fun produce that can fit more than one category! We think of kiwi as green although they are brown on the outside. This week we rounded up yellow squash, lemons, bananas, and of course zucchini. Zucchini is one of those awesome veggies that can be turned into just about anything! One of our favorite ways to eat it is in our baked goods. We all know that yummy zucchini bread, but add in a few other ingredients and you have a new twist on an old favorite!

Ingredients

• 2 cups old fashioned oats*
• 2 ripe bananas
• 2 eggs
• 1/2 cup honey (or maple syrup)
• 1 cup shredded zucchini (moisture rung out)
• 1 cup shredded yellow squash (moisture rung out)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 lemons (juice and zest)
• 1 Tablespoon poppy seeds

 Instructions

1. Preheat oven to 325 F and grease a 9 x 13 pan. Place oats on a baking sheet and toast until lightly browned (about 8 minutes) stirring halfway. Let oats cool. Pour oats into a food processor until oats become a flour like consistency.
2. Turn oven up to 350 F. Mash bananas until there are no lumps (or beat with a mixer on medium speed). Add eggs, honey, squash, almond extract, vanilla extract, and lemon juice.
3. Add the dry ingredients (oats, baking powder, baking soda) to wet ingredients. Mix until just incorporated. Fold in poppy seeds and lemon zest. Pour mixture into greased pan and bake for for 45 minutes. Let cool completely before slicing into squares.

*You can also sub in whole wheat flour or all purpose flour and skip step 1.

​Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!

Chocolate and zucchini?? Yes, please! You know kiddos are going to love making this one! Have them help grate the zucchini, measure, stir, and top each brownie bite with a couple chocolate chips. 

Makes 24 Brownies
Ingredients

• 1/2 cup whole wheat flour*
• 1/3 cup cacao powder or unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 medium sized zucchini
• 2 eggs**
• 1/3 cup neutral oil***
• 1/2 cup coconut sugar or granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons Greek yogurt or coconut yogurt
• 1/4 cup mini chocolate chips

Instructions 

1. Preheat oven to 350 degrees. Grease a mini muffin tin (silicone ones work best) with oil or line with baking cups/cupcake liners.
2. Add flour, cacao powder, baking powder, and salt to a medium bowl. Whisk ingredients together to combine and break up any clumps.
3. Trim the ends off your zucchini and grate it using the small side of a box grater. Chop the grated zucchini a few times to make the shreds a little smaller. Using a kitchen towel or paper towel, remove some of the extra moisture from the zucchini (you don’t need to ring it out and remove all the liquid).
4. In a second bowl, mix eggs, oil, sugar, vanilla, yogurt, and grated zucchini until combined. Add flour mixture and half of the chocolate chips to the bowl and mix together.
5. Scoop batter into prepared mini muffin pan filling each cup almost to the top. Place the remaining mini chocolate chips on the top of each brownie. Bake until puffed and just set, about 12 minutes.
6. Once brownies are cool, remove from pan and enjoy! Store brownies in an airtight container in the fridge for up to a week or freeze for up to one month.

*King Arthur white whole wheat flour works great but any flour (gluten-free or paleo blends) can be substituted.
**Substitute flax eggs for egg-free version. (2 tablespoons flax meal mixed with 5 tablespoons water)
***Any vegetable, avocado, or melted coconut oil will work well.

Kids love to bake so this is a great recipe to get your little one interested in trying beets. Not a beet lover yet? You really can't even taste the beets in these tasty cookies!

​This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

This cookie dough has the brightest magenta color. Unfortunately, the color does fade when baked so make sure to add the beet to the blender together with your children to celebrate the beautiful color it creates. We "eat with our eyes" and these pink cookies are sure to be appealing to young children!

Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.

Simply dip broccoli florets in washable paint and use them as "paintbrushes" and/or slice broccoli florets in half to make "tree stamps". So simple and so fun!

Download this FREE letter "B" tracing sheet from Veggie Buds Club.

Download these FREE letter "B" coloring pages from Veggie Buds Club.

Have fun with these broccoli activity sheets! Create the letter "B" by using dot stickers or dot paint with Activity Sheet #1. Fill in the letter "B" with broccoli florets with Activity Sheet #2 (bonus if you have a laminator!).

Make a Tic Tac Toe board out of green beans and use two different types of dry beans as the X's and O's! You can also go a step further and create the letter "B" with dry beans and greens beans. Be sure to eat some green beans as a snack while you play!