Zucchini chocolate muffins
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Zucchini chocolate muffins
Photo: Dana Dorobantu Accessory credit: Gaïa Céramique

Zucchini chocolate muffins

Zucchini chocolate muffins
Photo: Dana Dorobantu Accessory credit: Gaïa Céramique
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If you know your kids don’t eat enough greens, here’s the perfect recipe to slip them some while they think they’re eating dessert. It’s a win-win situation where you’ll know they’re having a healthy snack.

  • ServesYields 12 muffins
  • Prep time20 mins
  • Cook time25 mins
  • Timeoutminimum of 4 1/2 hours
  • FreezingFreezes well

Ingredients

  • 1 cup of all-purpose flour
  • 3/4 cup of quick oats
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of dark chocolate chips (or milk chocolate chips)
  • 1/2 cup of vegetable oil
  • 1/2 cup of brown sugar
  • 2 Eggs
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 2 cups of grated zucchinis

Steps

  1. Preheat the oven to 350°F and place the rack at the center of it. Line a muffin pan with paper cups and set aside.
  2. Combine the flour, oatmeal, baking powder, baking soda, salt and chocolate chips in a bowl. Mix and set aside.
  3. Whisk the vegetable oil with the brown sugar, eggs, vanilla extract and cinnamon in another bowl, then add the chopped zucchinis.
  4. Add the dry ingredients in and mix until well-combined.
  5. Pour mix into the muffin cups and bake in the oven for 25 minutes.

Tips & tricks

Can be kept for up to 3 days in an air-tight container at room temperature or for 5 days in the refrigerator.

 

 

Recipe published on August 19, 2018