Now that school has started for many of our kids, even if it’s virtual, they need some good, healthy snacks that give them fuel to get through the day.

I like to bake with vegetables and fruit. They add nice moisture and great flavor. But it’s also a good way to add something extra healthy to what you’re baking. Most kids won’t even notice when it comes to vegetables in their baked treats.

Here is a great recipe for a perfect snack.

Whole Wheat Zucchini Bread

Ingredients

• 2 large eggs
• 1/2 cup vegetable oil (I use avocado oil)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 225 gr (2 cups) whole wheat flour or white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom (optional)
• 1 scoop vanilla protein powder (optional)
• approx. 300 gr (approx. 2 cups) shredded, unpeeled zucchini (preferably organic)
• 170 gr (1 cup) chocolate chips

Directions

1. Preheat the oven to 350° F and lightly grease a 9″ x 5″ loaf pan.
2. In a large mixing bowl, beat the eggs, oil, honey, sugar, and vanilla until smooth.
3. Add the flour, baking soda, baking powder, salt, cinnamon and, if using, the cardamom and protein powder. Mix until well combined.
4. Squeeze the zucchini to drain off some of the liquid. Stir it in the mixture along with the chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake for about 55 minutes or until a cake tester or toothpick inserted into the center of the loaf comes out clean.
7. Remove the loaf from the oven. Cool for 15 minutes, then turn it out of the pan onto a rack and cool completely before wrapping.

TIP: If you have leftover, shredded zucchini, squeeze it to drain some of the liquid and weigh/measure it. Then flatten it and put it in a freezer bag. Label, date and write the amount on the bag. Now you have some zucchini to add to another baked treat, preferably within 3 months.