I know zucchini is soo last year and now cauliflower is the vegetable of the moment, but I think you will forgive me when you try these delicious Double Chocolate Chip Muffins with Zucchini. They are so good!
If you have been reading my blog posts you will know I am a huge advocate for vegetables. And in my blog post all about getting veggies into the lunchbox we chatted about how important they are in healthy diets. Vegetables are so important – they should be around 1/3 of what we are eating on a daily basis. So this means if we want to achieve this we really need to get veggies on our plates at every opportunity. And I think means we need to get inventive with how we offer vegetables.
Now I am a little on the fence about ‘hiding’ veggies. Yes, I do put zucchini in these Double Chocolate Chip Muffins with Zucchini. But I do tell my kids what’s in them. That way they know what they’re eating and it normalises vegetables. This is my way but I know other parents need to be more covert. I say do whatever works for you!
So anyway back to these Double Chocolate Chip Muffins with Zucchini. They are really delicious. My kiddies gobble these down, as do I. I love the addition of zucchini in baking they just seem to make the muffins very light. And with the combination of Greek yogurt they really add a nutritious punch to the chocolate chip muffin. If you love zucchini in muffins try these Cheese & Vegetable Lunchbox Muffins.
This is a really big batch making 18 muffins so a great recipe to prepare for school lunches ahead of time. To freeze your Double Chocolate Chip Muffins with Zucchini, let them cool completely before placing in a large zip lock bag. Try and freeze them so they are flat and separated to avoid them sticking together. After they are frozen they can be rearranged so they are touching. After freezing, use the muffins within 3 months.Print
These delicious Double Chocolate Chip Muffins with Zucchini are a fantastic way to add a nutrient boost to lunchbox baking. Totally kid approved!
- 1 zucchini medium grated (125g)
- 1 cup greek yogurt
- 1/2 cup olive oil
- 1/3 cup maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup cacao
- 2 cups self raising flour
- Preheat an oven to 180c and thoroughly grease a medium sized muffin tin.
- Mix together all of the ingredients except the flour
- Carefully fold through the flour until just combined, ensuring you do not over-mix
- Spoon the mixture evenly between the muffin pans
- Bake for around 12-15 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
- Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely
There is no need to squeeze out the liquid from the zucchini for this recipe.
I hope you will enjoy these. They are really yummy and fantastic for the lunchbox. If you make these, I would love for you to rate the recipe! As always pop on over to Instagram for lots of lunchbox inspiration!