Choc Zucchini Muffins
Looking for a tasty way to boost your child’s veggie intake? These chocolate and zucchini muffins are the perfect solution! Bursting with flavour and packed with wholesome ingredients, these muffins are an easy way to ramp up their veggie intake – while they think they are enjoying a rich chocolatey muffin. Made with wholemeal spelt flour, grated zucchini, and dark chocolate chips, these muffins are the ultimate healthy kid’s snack – and perfect for the lunchbox.
DIETARY: VEG, NF
ALLERGENS: Wheat, Eggs, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 24
PREP: 20 mins
COOK: 12-15 mins
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Ingredients
Adjust Servings
| 2 cups (300g) wholemeal spelt flour | |
| ½ cup (40g) raw cacao | |
| 1 tsp (4g) baking powder | |
| ½ tsp (2g) baking soda | |
| Pinch of sea salt | |
| ¾ cup (150g) coconut sugar | |
| ¾ cup (180g) butter, melted and cooled | |
| ¼ cup (60ml) milk of choice | |
| 3 eggs | |
| 1 ½ tsp (7.5ml) vanilla extract | |
| 2 cups (280g) grated zucchini |
Equipment
| High-speed food processor |
Directions
1.
Preheat oven to 170°C. Line 4 mini muffin trays with paper cases or use silicon muffin trays.
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2.
Place the flour, cacao, baking powder, baking soda, salt and sugar into a food processor. Pulse 2-3 times to combine.
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3.
Pour in the butter, milk, egg, vanilla and zucchini and process until well combined.
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4.
Spoon 1 tbsp of mixture into each muffin case. Bake for 12-15 mins or until a cake tester comes out clean.
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5.
Allow to cool completely.
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Notes
STORING LEFTOVERS: Serve immediately, store in an airtight container in the fridge for up to a week or freeze for up to 4 months.
Prep tips: You will need 2 medium zucchinis for this recipe.
Allergies: For a dairy-free version: Swap butter for coconut oil or olive oil and milk for soy, coconut, or oat milk. For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour mix. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Additional boosters: Add 1 tbsp of chia seed meal to the batter.
