Teach healthy living skills to adults with autism

This time of year gardens tend to produce an overabundance of one vegetable or another, and in this region we start to see more zucchini than most people usually know what to do with. But in our creative kitchen Chef Adam knows that zucchini is simply a great opportunity to introduce more healthy foods into our diet!

Narrow eating habits are reported in over seventy percent of those on the autism spectrum. And while it’s okay to simply not like some foods (most of us have foods we don’t like!) we do want to encourage healthy eating choices. Which brings us to this week’s recipe – Chocolate Zucchini Cupcakes!

 It may sound strange at first, but adding zucchini to our sweet baked goods keeps them delectably moist. By adding vegetables in friendly vehicles like chocolate cupcakes, we build familiarity and positive associations. Individuals start to think of zucchini as something fun and not something scary!

Recipe

Ingredients:

• 2 ½ cups whole wheat flour
• 1 ¾ cups sugar or low calorie sweetener
• ¾ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• Pinch of salt
• ¾ cup olive oil or apple puree
• ¾ cup water
• 1 ½ to 2 cups grated zucchini
• 2 teaspoons vanilla extract

 Method:

1. Preheat the oven to 375 F. Grease & flour a muffin tin
2. In a mixing bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt. Break up any lumps and mix until evenly combined.
3. In a separate mixing bowl combine the oil, water, zucchini and vanilla. Add this to the dry ingredients, stirring until no traces of flour remain.
4. Pour into prepared muffin pan and bake for 20 to 25 minutes. This recipe makes about 24 muffins.