Just like when I taught kindergarten, I tackled this by planning, thinking ahead to what I anticipated the kiddo(s) to do, and prepping! I shredded the zucchini while E was eating lunch. When she got up from her nap, we began. I put all the supplies on the table within reach so I could be assisting, taking pictures, and measuring!
I whisked the eggs, but let her do some of her own mixing at the end. We added sugar, vanilla, the shredded zucchini, and oil, but instead of using a cup of oil, we used 1/2 cup applesauce and 1/2 cup oil to make the recipe more guilt free! I buy the HUGE applesauce jars with no sugar added and freeze portions so it was really easy to thaw a bit in the microwave for the recipe (or a healthy snack).
We used 1/2 cup chopped walnuts after I gave E a piece at snack time to check for allergic reactions. I think at this point she has had most nuts, but use your judgement and omit if you feel better doing so. Oh, and you can use a food processor to do the chopping!
The recipe makes 24 muffins or 2 loaves of bread. We did a dozen muffins (20 minutes baking time) and one loaf (an hour).
I don't have pictures of the final product but Smitten Kitchen does. E and I ate 2 muffins for a snack before dinner. They are THAT good.
E's age: 18 months