As a mum of three, one of the things I find the most challenging is getting my kids to eat enough vegetables and staying away from the sugary stuff. So when I find recipes that are healthy, have veggies inside them and also makes the kids feel like they’re having a sugary treat, I think it’s a win for all of us! As many of you are parents of young children and suffer through the same agony as I do of trying to feed our children healthy meals and snacks, I thought I’d share some of my recipes with you. This one has been tried and tested on all three of my kids, and they can’t get enough. Even hubby loves them, and he hates zucchini!! The original recipe has zucchini as the star, but I have recently tried it with beetroot instead and the kids love them even more.
Chocolate Zucchini Muffins
Ingredients
My youngest really enjoys helping me cook- 1/2 cup sugar
- 1/4 cup coconut oil
- 2 large eggs
- 1 1/4 cups milk (I use almond milk)
- 2 teaspoons vanilla extract
- 2 cups flour (I use a combination of LSA and wholemeal)
- 1/2 cup dark cacao powder
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup tightly-packed shredded zucchini or beetroot (3 zucchini or ¾ beetroot)
- 1 cup dark chocolate melts (or chunks)
Instructions
Eva loves adding in the choc melts- Preheat oven to 220c. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid mixture until just combined. (batter will be very thick) Fold in shredded zucchini and chocolate chips.
- Divide batter between greased muffin cups and smooth tops. Bake muffins at 170c for 15-20 minutes.
- Cool muffins in pan 5 minutes before transferring to a wire cooling rack.
Note
I usually double the recipe and then freeze them once they’ve cooled.
