I have reached a point where I am now hiding vegetables in foods just so my nuggets get veggies in their diet – like these double chocolate zucchini muffins. While they are sweet and chocolaty, there is also a whole large zucchini baked within the batter. Best trick yet.
The boys are not fond of vegetables, they love fruit, but not veggies, so I have been sneaking them into some of their favorite foods and they don’t even know the difference. When I made these chocolate zucchini muffins, Chris didn’t even know there was zucchini in them until I told him – you couldn’t taste a thing except for delicious chocolate. I made sure these were nut free so James could take them in his school lunch, and I added extra chips for. .well… it’s chocolate.
What you will need:
- 1 1/2 cups all purpose flour
- 1/2 cup good quality cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- pinch of salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup 2% milk
- 1/4 cup canola oil
- 1 cup grated zucchini; liquid squeezed out
- 1/2 cup dark chocolate chips
Preheat your oven to 375° and line a 12 and 6 muffin tin with liners
Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon in a small bowl. Set aside.
In another bowl beat together the eggs, sugar, milk and oil. Mix in the dry ingredients and stir until combined.
Mix in the zucchini followed by the chocolate chips until everything is incorporated.
Fill each muffin tin 3/4 full and bake for 25 minutes or until a toothpick inserted comes out clean.
Cool on wire rack and store in an airtight container for up to a week.
We all fell in love with these double chocolate zucchini muffins. They are great for school lunches for a sweet treat, an after school snack, or late at night when that craving hits… whatever time of day these double chocolate zucchini muffins will put a smile on your face.