For some reason, getting kids to eat vegetables can be a challenge. Maybe it’s because we want them to do it so badly. I know many parents have come up with ways to sneak the veggies in. Here is a great recipe for Double Chocolate Zucchini Muffins from Vancouver-based Registered Dietician and mother, Lindsay Pleskot.
Double Chocolate Zucchini Muffins
“This recipe is packed with powerhouse ingredients (who knew zucchini and chocolate were made for each other?!) Wylie isn’t quite ready for these ones but I tested them out with my niece Mila and let me tell you they passed with flying colors! Once you try blender muffins you’ll probably never go back because the texture it creates is amazing.”
Makes 24 mini muffins
- 2 ripe bananas, mashed
- 2 large eggs
- ⅓ cup natural peanut butter
- ½ cup maple syrup or honey
- 1 small zucchini, finely shredded and liquid squeezed out
- ½ cup whole wheat flour
- ½ cup almond flour
- ½ cup cacao or 100% natural cocoa powder
- 3 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup mini dark chocolate chips + more to sprinkle on top if desired
- Preheat your oven to 350F and line a mini muffin tin with parchment or silicone liners
- Grate zucchini, wring out any excess moisture with a paper towel and set aside.
- Add the first 4 ingredients to your Vitamix and blend 10 seconds. Add remaining ingredients except for chocolate chips and blend until a smooth batter is formed, scraping down the sides with a spatula as needed.
- Unplug Vitamix and stir in chocolate chips
- Scoop batter into muffin tins and sprinkle with chocolate chips
- Bake 13-15 minutes until a toothpick inserted into the middle comes out clean.
Thank you, Lindsay, for sharing this great recipe.