Kid Chef Lemon Zucchini Muffins

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When kids grow an organic lemon tree in a container on the patio, they can add lemon juice and lemon zest to baked goods, main dishes, salad dressings, and lemonade. One organic zucchini plant produces abundant zucchinis for the whole family. Zucchinis are delicious in cakes, breads, and other baked goods as it keeps the batter moist and has a mild flavor. Kids can preheat the oven to 400 degrees. In a large bowl whisk 1 ¾ cup organic whole wheat pastry flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp sea salt, and the zest of one organic lemon. Kids can carefully grate the lemon peal on the small holes of the grater to create the zest.  In a small bowl mix ½ cup organic cane sugar, ½ cup organic grape seed oil, 5.3 oz soy yogurt, 1 tsp vanilla, and the juice of 1 lemon. Kids can grate one organic zucchini on the large holes of the grater and add 1 1/3 cups of grated zucchini to the large bowl. Pour the wet ingredients into the large bowl and mix with the dry ingredients. Divide the batter into 12 muffin cups lined with paper liners. Bake 20 minutes and cool before serving. Kids can freeze the muffins for future lunch box treats.

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