Chocolate Chip Zucchini Muffins

So, I have a hard time with vegetables. Not all vegetables, but still a lot of them. I’m still waiting for my taste buds to “mature” so I’ll like things like zucchini, asparagus, and Brussel spouts. While I’m waiting, I like to sneak them into my food where I can’t taste ‘em!

I put frozen broccoli in my smoothies, zucchini in my muffins and meatloaf, and hide veggies in my chilis and stews. It totally works too! So if you have a picky eater in your family, are one yourself like me, or are just looking to add extra veg to your life, start here!

Putting zucchini in muffins is great, it adds a little extra moisture and makes them soft and delicious. You must always remember to squeeze the liquid out of your zucchini though before adding it to a recipe or you’ll have soupy muffins.

Start by shredding one large zucchini into a bowl using a cheese grater, mandolin, or food processor. Once shredded wrap in a towel and squeeze out excess liquid into the sink. Put back in the bowl, add two cups of gluten free quick oats (I used Bob’s Red Mill quick oats, could also use rolled oats, but I prefer the smaller pieces). Next add a quarter cup of coconut sugar, a teaspoon of baking powder, a half teaspoon of salt, two eggs, and a teaspoon of vanilla. Mix together. For these muffins, I used 82% dark chocolate sourced from my dad who is a chocolatier chopped up into chunks. You could also use any dark chocolate or any dairy free chocolate chips. Mix in a half cup of chocolate chips or chunks.

Fill muffin tin with paper liners. Scoop mixture into liners and bake at 350 degrees for 25 minutes. Best right out of the oven, but last well in the fridge or freezer.

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Chocolate Chip Zucchini Muffins

Gluten Free/Dairy Free/Refined Sugar Free

(Makes approx. 10-12 muffins)

Ingredients:

• 1 large zucchini shredded & drained

• 2 eggs

• 1/2 tsp. vanilla

• 2 cups gluten free quick oats

• 1/4 cup coconut sugar

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1/2 cup dark chocolate chips or chunks

Directions:

1. Preheat oven to 350 degrees & fill muffin tin with paper liners.

2. Shred zucchini. Drain by putting shreds into a towel and squeeze, squeeze, squeeze over sink until excess liquid is gone.

3. Put zucchini in a large bowl.

4. Add eggs and vanilla, mix together.

5. Add remaining ingredients and mix until combined.

6. Scoop mixture into lined muffin tin.

7. Bake at 350 for 25 minutes.

8. Now you’ve got a great snack for your hungry hungry tummy!