Editor's note: Originally published in April 2019.

At some point this weekend you’ll likely encounter some Easter eggs. You might even participate in an Easter egg hunt. And if you want to go down a rabbit hole (Easter bunny hole?), go online and read about the origins of the tradition of hiding Easter eggs. Suffice it to say that the tradition has a long history.

In movies and video games, “Easter egg” is a term used for a hidden feature, an inside joke or a cameo. For example, director Alfred Hitchcock often appeared briefly in the background of his films. Mickey Mouse’s image is hidden in several Disney films, there’s a Starbucks cup in every scene of “Fight Club” and there are multiple, subtle cross-references between the Star Wars and Indiana Jones films. The fun of the Easter eggs in movies is that it’s a little something extra that brings a smile to those in the know, but doesn’t distract those unaware from enjoying the film.

So what does this have to do with healthy desserts?

Well, maybe you have children who don’t want to eat their greens or you just want to get creative with some beets? We decided to borrow the Easter egg idea from the movies and see how readers might sneak some vegetables into a cake or hide other healthy ingredients inside tasty desserts. Here are a few of those recipes.

Joy Layton Heisey, of Lancaster, offers this recipe that sneaks some zucchini into chocolate cake. Heisey, a former teacher adds, “I once prepared this cake from my class when we were studying vegetables. After the class had enjoyed the treat, I left them in on the secret ingredient, which surprised the picky eaters in my class.”

CHOCOLATE ZUCCHINI CAKE

Ingredients:

• 1/2 cup soft margarine

• 1/2 cup vegetable oil

• 1 3/4 cup sugar

• 2 eggs

• 1 teaspoon vanilla

• 1/2 cup sour milk (add 1 teaspoon lemon juice or vinegar to 1/2 cup milk and let stand 5 minutes before using)

• 2 1/2 cups unsifted flour

• 4 tablespoons cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 cups shredded zucchini

• 1 cup semisweet chocolate chips

Directions:

Heat oven to 350 F.

In a large bowl, cream margarine, oil and sugar.

Add eggs, vanilla and sour milk; mix thoroughly.

Mix all dry ingredients together; add to creamed mixture; mix well.

Stir in zucchini.

Pour into a greased and floured 9-by-13-inch pan.

Sprinkle with chocolate chips.

Bake 40 to 45 minutes.

Note: This cake does not need to be frosted.

For a variation on the healthy chocolate cake, Barbara Nissley, of Denver, offers a recipe using beets.

CHOCOLATE BEET CAKE

Makes 12 servings

Ingredients:

• 1 (15-ounce) can of sliced beets (not pickled), drained, reserving 1/2 cup of the juice

• 1 1/2 cup sugar

• 1/2 cup vegetable oil

• 3 eggs

• 1 teaspoon vanilla extract

• 1 1/2 cup flour

• 3/4 cup cocoa powder

• 1 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup semisweet chocolate chips

• 1/2 cup chopped pecans

Directions:

In a blender or food processor, puree beets with juice.

Stir in sugar, oil, eggs and vanilla extract.

In another bowl, combine flour, cocoa powder, baking soda and salt; add to beet mixture; mix well.

Stir in chocolate chips and nuts.

Pour batter into a greased and floured Bundt pan.

Bake at 325 F for about an hour.

Mary Ann Siegrist, of Washington Boro, serves up a recipe for a dessert that uses avocado.

CHOCOLATE AVOCADO DROPS

Ingredients:

• 1 1/2 cups dark chocolate chips

• 1 tablespoon coconut oil

• 3 droppers liquid stevia

• 2 teaspoons coffee grounds

• 1 teaspoon vanilla extract

• 2 avocados

• Optional: whole pecans or slivered almonds.

Directions:

In a double boiler, melt chocolate and coconut oil.

Add sweetener, coffee grounds and vanilla extract; mix well.

Scoop out avocados and blend until smooth using a hand or stick mixer.

Blend in the melted chocolate.

Using a small cookie scoop, drop onto baking sheet lined with parchment paper.

If desired, garnish with a whole pecan or slivered almonds.

Freeze until serving time.

Margaret Price, of Manheim, offers a brownie recipe featuring wheat germ.

WHEAT GERM BROWNIES

Ingredients:

• 1/4 cup margarine

• 1 tablespoon molasses

• 7/8 cup sugar

• 2 eggs

• 2 teaspoons vanilla

• 1 cup wheat germ

•1/2 cup powdered milk

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

Directions:

Melt margarine.

Add molasses, sugar, eggs, vanilla.

Stir in wheat germ, powdered milk, baking powder and salt.

Spread in an 8-by-8-inch pan lined with wax paper.

Bake at 350 F for 30 minutes.

Turn out, remove paper and cut in squares while hot.

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LNP feature staff writer Mary Ellen Wright developed a recipe that incorporates lettuce or spinach, sweet potato and other healthy ingredients.

She writes:

If you have some lettuce or spinach that has started to wilt, you don’t have to put it in a salad. You can toss it in a smoothie to rescue it, and add some extra nutrition to your drink.

Here’s a smoothie recipe that also incorporates cooked sweet potato for an extra measure of creaminess, and a little extra soy protein via the tofu.

LETTUCE RESCUE SMOOTHIE

Makes 2 servings.

Ingredients:

• 1/2 cup sweet potato, baked until soft and skin removed

• 1/2 cup plain Greek yogurt

• 1/2 cup soft or silken  tofu

• 1/2 cup blueberries (or mixed berries)

• 1 small banana, cut in half,  optional

• 1/2 tablespoon agave nectar or honey

• 3/4 cup leftover lettuce, spinach or arugula

• 1/2 cup orange juice

• 1 cup water

• 1/2 cup crushed ice, optional

Directions:

Combine the sweet potato, yogurt, tofu, blueberries and banana, if using, into a blender

Add agave or honey.

Add greens, and pour orange juice and water over it. Add ice, if using.

Blend on low for about 40 seconds, and then blend on high until smooth, about a minute.

Notes:

You can use other fruit besides berries and banana, depending on what you like.

You can use more or less liquid, depending on how thick you like your smoothie.

If you use arugula, your smoothie will have a bit of a spicy bite to it.

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