01 SEP 2022

Home from School and Ready to Munch

Close-up shot of a zucchini carrot bread loaf.
A carrot and zucchini bar that is not only healthy, but it uses up all the zucchini you have in the garden.

The kids are back in school and what’s the first thing they want when they get home? A snack, of course!

Kid-friendly charcuterie board

Be ready for the hungry hoard by preparing a kid-friendly charcuterie board in advance, so they can graze on healthy finger foods while they fill you in on their day.

“You can even make several at a time and keep them in the fridge in bento-box style Tupperware containers and they will stay fresh for several days,” noted Laura O’Mary, registered dietitian for NorthBay Health.

The board could include two or three kinds of crackers; grapes, strawberries and blueberries; cheese chunks; sliced apples or pears; popcorn and nuts; and a side of favorite dips, such as ranch dressing or hummus.

“When after-school snacks include a source of protein, such as hummus, nuts, turkey or cheese, for example, the protein helps us stay satisfied longer. It can even help prevent overeating.”

Carrot and Zucchini Bars

Here’s another snack idea that does double duty: a carrot and zucchini bar that is not only healthy, but it uses up all the zucchini you have in the garden.

These carrot and zucchini bars are easy to make, taste like cake and have a flavor punch that is courtesy of grated ginger and optional golden raisins.

Carrot and Zucchini Bars Recipe

Author: Laura Fuentes
Yield: 24 squares


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 2 eggs, slightly beaten
  • 1 teaspoon grated fresh ginger, (optional)
  • 1 ½ cups shredded carrot, about 2 large carrots
  • 1 cup packed shredded zucchini, about 1 medium zucchini
  • ¾ cup packed brown sugar
  • ½ cup golden raisins, (optional)
  • ½ cup butter, or coconut oil
  • ¼ cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons flax seed meal, (optional)


  1. Preheat the oven to 350F. Grease a large 13×9 inch baking pan.
  2. In a large bowl, combine the flour, baking powder, baking soda and a pinch of salt.
  3. In another large bowl, whisk the eggs. Add in the ginger, carrot, zucchini, brown sugar, raisins, butter or oil, honey, and vanilla.
  4. Combine the wet mixture into the flour mixture until you have a cohesive batter.
  5. Pour the mixture inside the greased baking pan and bake, for 22-25 minutes, or until a wooden toothpick comes out clean. Remove from oven and cool.
  6. Once cooled, cut into 24 squares.

Recipe creative propety of Laura Fuentes, reprinted here for your convenience. If you'd like more guidance on incorporating nutritious recipes and other healthy choices into your life, you can schedule an appointment with NorthBay Health dietitian, Laura O’Mary at (707) 624-7900.

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