By Mindie Flamholz
1 ½ cups grated zucchini and carrots (about 1 medium zucchini and 1 carrot)
½ cup oil
½ cup maple syrup or honey
2 eggs beaten ***
¼ cup chopped parsley from 1 bunch of parsley (OR add some chopped scallions)
1 ½ cups flour (whole wheat flour or combination of whole wheat flour and unbleached white flour)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 -2 tsp. garlic powder (Omit if you’re not garlic lovers.)
A couple tsps. of oil to grease pan or muffin pan if not using liners
You’ll also need:
3 Medium-sized bowls
Liquid measuring cup
Grater or food processor
Muffin tin and liners or 9 X 5 X 3 pan
*** Kid friendly!
If you prefer, add raisins (about ½ cup) and/or ½ cup chopped walnuts.
If you’re kids like the zucchini, and if you have outdoor space, consider planting seeds. Zucchini is pretty easy to grow!
Save extra zucchini and carrots to use in scrambled eggs, sautéed vegetables, mix with rice, potatoes, etc.
Read Mindie's article, "Spring Cleaning...For Your Body," here.
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