Don't let the title fool you! Veggies in muffins can TOTALLY work! These are a huge favorite with my kids. When it's summertime and zucchini is plentiful, we make these often as well as zucchini parmesan fries!!!
Let's get started!
Ingredients:
- 1 1/2 cup zucchini, shredded
- 1 1/4 cup flour (I use 1/4 cup whole wheat flour and 1 cup white flour)
- 1/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup apple sauce, unsweetened
- 1/4 cup almond milk (if you aren't worried about vegan, you can use any type of milk).
- 1 tsp vanilla
- 1/2 cup chocolate chips (optional)
*Sometimes I use chocolate chips and no cocoa. You can use both if you really like chocolate. Or you can just use whatever you have available.
Instructions:
- Preheat oven to 350oF.
- Spray muffin tin with oil spray.
- Shred zucchini with grater or food processor.
- In a medium bowl, mix flour, cocoa, baking powder, baking soda, salt and cinnamon.
- In a separate bowl (I use my 2 cup pyrex measuring cup), mix oil, both sugars, applesauce, milk and vanilla.
- Add the zucchini to the dry ingredients and then add the wet and mix just until combined. If using chocolate chips, add.
- Put into muffin tins evenly.
- Bake 20-25 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool for 10 minutes before putting on a cool rack.
These don't usually last long in my house, but I store them in tupperware for a few days.
Happy Baking! Janel
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