It may seem like pulling teeth to get your picky eaters to swallow a few bites of the healthy stuff.

So consider using recipes that incorporate different vegetable and fruit groups, but taste great. The zucchini cake recipe below is a great option.

Here are a few handy tips:

• Let them cook. Ask your child to help wash the veggies, stir batter or set the table. Toddlers are more likely to eat foods they “cooked” themselves.

• Size matters. Serve a variety of thumb-sized foods so your child gets more of the foods to like.

• Stick to a schedule. Eating meals and snacks at the same time helps keep your child from getting hungry. Offer two to three healthy snacks daily.

• Redefine dessert. Make it fruit or yogurt, and reserve treats like cake and cookies for special occasions only.

• Be patient with new foods. Serve new foods with your child’s favorites. She might need to be offered a new food several times before taking a first bite.

Zucchini Cake Ingredients

1 3/4 cups organic whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda, 1/4 tsp. salt
2 eggs
1/2 cup coconut sugar
1/2 cup plain greek yogurt
1/3 cup safflower oil
1 tsp. vanilla
1 1/2 cup shredded zucchini
2 cups mini chocolate chips
  1. Combine dry ingredients.
  2. In another bowl whisk eggs, sugar, yogurt, oil and vanilla.
  3. Add wet ingredients to the dry and stir.
  4. Fold in shredded zucchini and 1 1/2 cups of chocolate chips.
  5. Pour batter into a greased 9 x 9 square baking pan.
  6. Bake in a 350-degree oven for 30 to 40 minutes or until a pick inserted in center comes out clean.
  7. Sprinkle top of hot cake with chocolate chips. Let sit as chips melt, then spread them over top.
Recipe courtesy of Monica Culver, EasyHealthyLivingSolutions.com. Visit ARBetterBeginnings.com or call (800) 445-3316.