Ahhh, back to school. I love this time of year for all the obvious parent of a school-age child reasons and yet I dread it as well. I can totally do without the daily scramble to get out the door on time, the projects meant to teach my child something but really just showcase my craft abilities and the “just get your homework out if the way so you can relax after dinner” conversation my son and I have every afternoon. But what I dislike the most about back to school is packing lunches and snacks. Funny right, since I’m so food obsessed, but true nonetheless.
Thankfully most nights my husband takes over lunch duty, but I’m still in charge of snack. At my son’s school the kids bring in a snack and a drink everyday, but the snack must be a healthy one. They are not allowed to bring in any junk food, cookies, gummy whatnot or simply unhealthy treats. I agree with this policy, little brains can’t learn when fueled by junk, but it does pose a bit of a challenge as well. While I would sooner throw myself off a bridge than send my son to school with a Ring-Ding, there are only so many pieces of fruit I can give the kid before he revolts. Muffins and quick-breads are my solution. I can make them in all sorts of flavor combinations, with honest and healthy ingredients and add a little demerara sugar or a simple glaze topping to make them seem a little less boring and a little more kid-appealing.
So there’s one school related hurdle down, now to finish my (I mean his) model of the Parthenon that’s due on Monday…
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 cup sugar
1/3 cup canola oil
2 eggs, beaten
1 tsp. vanilla extract
2 cups grated zucchini
1 cup crushed pineapple in juice, drained (reserve juice for glaze)
1/2 cup powdered sugar
1 tbsp. reserved pineapple juice
- Preheat to 375° F. Put liners in muffin pan, spray lightly with cooking spray and set aside.
- In a large bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg and sugar. In a separate bowl combine the oil, vanilla, eggs, zucchini and pineapple and stir until combined.
- Add the wet to the dry ingredients and mix well. Scoop batter into muffin pan and bake for 20 minutes or until toothpick inserted in center comes out clean. Remove from pan and place on a rack to cool completely before glazing.
- For the glaze: In small bowl mix together the powdered sugar and pineapple juice until well blended. Drizzle glaze over cooled muffins and let set 5 minutes before serving.
*adapted from stolen moments cooking