Chocolate Zucchini Muffins

IMG_8562I bake muffins every week. It’s a mom thing. I always need to be able to grab snacks to go and now, since my eldest started kindergarten, a variety of additions to bento style school lunches.

When it comes to packed lunches and snacks I find it easy to get my kids to eat bread, dairy and fruit, but protein and veggies are another story. No nuts allowed most places with kids, and there’s only so much tofu jerky my eldest will eat  (especially when classmates wrinkle their noses in disgust). I can maybe get them to crunch on a few carrot sticks but not everyday.

Chocolate Zucchini Muffins are a food sneak – something kiddilicious but containing secret health :)

Once baked, these Chocolate Zucchini Muffins look and have the flavour of  chocolate cupcakes (though not as sweet), but contain a whole zucchini and fiber packed flax! A win for kids who think they’re getting a treat and a win for mom on the green veggie front.

This recipe makes a dozen muffins, or two dozen mini muffins. I actually tend to make 21 mini muffins for the kids and me and two big ones for the days my husband commutes to the city and also needs a packed lunch. So go ahead and mix and match for the particular needs and appetites of your household.

These Chocolate Zucchini Muffins are a great new addition to our family’s muffin rotation. I’m sure your family will love them too.

Enjoy!

INGREDIENTS (makes 12 muffins / 24 mini muffins):

1 CUP UNBLEACHED ALL PURPOSE FLOUR

1/2 CUP GROUND FLAX

1/2 CUP COCOA POWDER

2 EGGS

1/2 CUP MILK – I use almond milk

1/4 OIL – I use Canola, any neutral oil will do

1 CUP SUGAR

1 TSP BAKING POWDER

1 TSP BAKING SODA

1 ZUCCHINI – grated and squeezed of excess moisture

DIRECTIONS:

Preheat oven to 375 degrees.

Mix all ingredients in a large bowl.

Grease and fill muffin tins.

Bake until cake tester comes out clean – approximately 12-15 minutes for mini muffins and 20-25 minutes for regular muffins.

Cool in tins.

Prep Time: 10 min

Cooking Time: 15 / 25 min

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