Finding appropriate toddler foods can be difficult so I’m sharing my favourite toddler friendly zucchini recipes. I’ve been so lucky that my daughter seems to like everything we have given her. There have been a few things that she doesn’t appear to like, but I’ve noticed it comes down to the texture. There have also been a few cases of things not agreeing with her little tummy. But she seems to have grown out of most of those.
It doesn’t take long before your toddler wants to feed them self so having bite-size food is a must.
Zucchini slice was one of the first combined foods I made for my daughter. And it has always been a big hit. She loved it so much that as soon as she saw it she would refuse to eat anything else, so we had to hide it until she had eaten other foods first.
In January I was gifted half of a very large zucchini. With that, I made a zucchini slice, a batch of Zucchini Greek yoghurt muffins and a batch of Double Choc Zucchini Muffins. All of these went into the freezer to avoid wasting any. They all defrost really well, either in the fridge or in the microwave. The surprising thing is you wouldn’t know that there are any vegetables in the chocolate muffins!
This recipe is adapted from Julie Goodwin's recipe.
Combine the grated zucchini, carrot, and cheese in a bowl.
Add the flour and mix, ensuring everything is coated in the flour.
Add the beaten eggs and mix thoroughly.
Pour into a slice tin.
Bake for 30-35 minutes until golden on the top.
Allow to cool before cutting.
If you are freezing the zucchini slice, cut it into portions then put it back into the slice tin and into the freezer. After approximately 24 hours, removed the tin from the freezer and distribute to ziplock bags.
I like to beat the eggs in a bullet blender.
I bought a giant tub of multi-purpose cake mix for my daughters first birthday last year. I made about three dozen frosted cupcakes for the party. But after that, I put it in the top of my pantry and forgot about it.
It’s getting close to the use by date and I feel that I need to use it up. The giant tub makes about 12 full sized cakes or about 144 cupcakes. I should get another three cakes or three dozen cupcakes from it.
There are so many simple ways to improve a box cake mix. From adding extra eggs, swapping oil for butter or adding chocolate chips, it is so easy to take a plain cake mix from blah to wow. Keep reading to find out how I made nut-free hummingbird muffins from this box cake mix.
Today I decided to make hummingbird muffins. Unbeknownst to me, they normally contain nuts. Which I didn’t have. And if I’m totally honest I made the muffins first, then looked up what goes in hummingbird cake! So I have decided to call this recipe nut-free hummingbird muffins. For me, the main thing that makes it hummingbird flavour is the pineapple and the banana. Both of which are incredibly present.
Preheat oven as per box instructions.
Add the bananas and pineapple to a stand mixer and mix until broken up.
Add the contents of the cake mix to the stand mixer and continue to follow cooking instructions on the box.
For muffins/cupcakes bake for 12-15 minutes.
Here is my quest for homemade lemonade.
My family likes to catch up before Christmas because everyone is so busy & there are so many people to see. Each year we take it in turns to host & everyone brings something to pitch in. We usually just have a BBQ, which makes it pretty stress-free. This year I volunteered to bring some meat, hamburgers & sausages.
From the window, I could see many large lemons hanging over the fence. So I asked my cousin If I could take a few home with me. She offered a bag for me to collect them in but I decided that I didn’t need one.
I squeezed past the water tanks & plants while walking through spider webs to the lemon tree. I couldn’t believe the size of them! They were the biggest lemons that I had ever seen. You certainly don’t get any that big at the supermarket! After pulling a few from the tree I realised that I would most certainly need a bag. Back through the spider webs & past the water tanks than back again with a bag. This time my aunt & my mum decided to join me.
I filled a whole grocery bag with lemons. It was easily 5kg! One last trek through the spider webs, I gave the bag to my little cousin to carry inside. He was impressed by my collection.
My mum suggested that they would probably have quite thick skin but that didn’t bother me. I was more amazed by the amount of juice I got from them. Although I shouldn’t have been so surprised based on their size!
After a little bit of trial and error, I found that a ratio of 1:1:3 of lemon juice, sugar and water works quite well for my taste buds.
We often have an excess of fruit at work from the weekly delivery. At the end of the week, we are encouraged to take home any fruit that is still in the fruit basket. The common leftovers are mandarin, apple, pear, orange with the occasional banana. It really depends on what fruits are in season as to how many that we get, also determining what’s leftover.
I love having a variety of fruit to choose from. It means I don’t have to worry about remembering to bring snacks to work. Because of this, I often eat 2-3 pieces of fruit when I’m in the office. The other obvious benefit is I get my recommended daily serves of fruit.
I decided to put the leftover oranges to good use, making Orange Marmalade. You wouldn’t believe how easy it is to make!
If I have a choice between jam or marmalade for my morning toast, marmalade wins every time! It was rare that we had marmalade in the cupboard growing up, so I take advantage of it whenever I can. It will probably be on my toast every morning until the jar is empty!
As it’s the end of the year I needed to come up with something to give to my daughter’s childcare educators. I know they don’t expect anything but I just want to show my appreciation for helping my daughter to learn & develop so many new skills. And homemade food gifts are especially well received.
Juice the oranges.
Combine water, sugar and orange juice in a medium saucepan. Bring to a boil then let simmer for 40-60 minutes.
To test if the Marmalade is ready, dollop some Marmalade on a plate & let cool in the fridge for 5 minutes. If the Marmalade goes crinkly when touched, it is ready
I was lucky enough to be in North America in November where I sampled many Pumpkin Spice Lattes.
There aren’t many Starbucks stores in Australia & I’m quite sure they don’t sell any of the wonderful seasonal American treats. Lucky for me, once I had tried a Pumpkin Spice Latte I had an idea of how I could replicate it at home.
For me, a Pumpkin Spice Latte tastes like a chai latte crossed with a strong coffee. And I mean strong. There is no hint of pumpkin, as with many pumpkin or pumpkin spice flavoured treats. The spices generally used are cinnamon, nutmeg & cloves.
I was so pleased to find the Aldi make Chai Latte pods. I think they were the first brand in Australia to offer them. Many other brands have jumped on the Chai latte pod band-wagon since but I am yet to try any.
*You will need a milk frother & a coffee pod machine that fits Chai Latte pods
1 chai latte pod
1 coffee pod
sweetener (if desired)
This is best made in a large mug, unless you compromise with a lot less milk than normal. You could pair your pumpkin spice latte with homemade marmalade on toast for breakfast.
Since Melbourne is known as the coffee snob city of Australia, I have been able to order a “Pumpkin Spice Latte” at many coffee shops. I just ask for a large chai latte with a shot of espresso.
After a recent trip to America, my brother was also kind enough to bring me back a few instant sachets. This meant I was able to relive the exact flavour a few more times!