These delicious 4-ingredient Spinach Cookies are definitely kid-approved and so easy to make... they are sure to become a family favorite! They are healthy enough to be considered a "breakfast cookie" (they pair great with vanilla yogurt!) and sweet enough to be considered dessert. That's a win-win in our book!

Eat Pretty Darling created this simple and tasty veggie-packed recipe for Veggie Buds Club. Be sure to lettuce know if you make these by leaving a comment below!

This is an easy one! Put veggies in dessert and this is a sure fired way to get kids excited about veggies. This is a super simple recipe to bake with your kids, they can help out from start to finish and will know that the spinach is in the cookie (and eat them anyway!).

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.

Your kids are sure to love this sweeeeet veggie-packed treat. Orange sweet potatoes are rich in beta-carotene (just like carrots!) so they support healthy vision and are a great source of fiber, vitamins, and minerals.

When you bake these with your kids be sure to use the BIGGEST bowl you have, spills will happen...! This Sweet Potato Blondie recipe is great to make with children because you only need one bowl.

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.

These chocolate treats are so yummy no one will know they are packed with protein, fiber, and nutrients from black beans and spinach!

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

Even though you can’t taste the spinach it is really important that your child helps make this recipe so you aren’t hiding the veggies. Maybe making brownies with spinach will entice your little one to try spinach in other ways?!

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.

Chocolate and beets together might sound a little strange at first, but the naturally earthy flavor of beets matches really well with rich, sweet chocolate. Don’t have a donut pan? You can cook the batter in a regular or mini muffin pan to make donut muffins.

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

This is the perfect recipe to make with both beet skeptics and beet lovers because what child (or adult) doesn’t get excited by donuts, right? Make sure to get all the ingredients out and ready to go (even measure some ahead for younger children) so you can have more fun and less mess baking up some donuts together!

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.

​Nice cream is all the rage in our house! My kids love it and I love that it’s just fruit. But did you know you can also throw in some veggies?! Frozen zucchini adds a creamy texture with no real taste and spinach makes it a pretty green color. Add some mint extract and mini chocolate chips and it tastes just like Mint Chocolate Chip Ice Cream...  seriously! Give it a try and lettuce know what you think!

This recipe was developed by Eat Pretty Darling for Veggie Buds Club.

Be sure to have your children help you make this recipe or let them know that there are tasty green veggies in it! We are not a big fan of "hiding veggies", if you let your kids know that veggies are in this sweet treat then they have been given the opportunity to build a positive interaction with veggies.

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.

Blending up zucchini into a creamy, chocolate smoothie and freezing it in molds, makes for a yummy frozen treat perfect for summertime. Not only are these treats made with a handful of wholesome ingredients, they are packed with nutritious zucchini! If you want to enjoy this treat right away, there are also instructions below on how to turn this recipe into a frosty milkshake.

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

This is the perfect recipe to get the kids in the kitchen with you and get those veggie skeptics on board with trying zucchini. If you have a chocolate fan, then they are sure to be a fan of this veggie-packed sweet treat!

​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.

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.

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?
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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. 

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.