These muffins are actually healthy, so don’t be fooled by the chocolate part of the title. You can hide a lot of green with some cocoa, I’ve discovered!
The search for suitable breakfast foods is something that every mom deals with, I think. If you don’t want to give your kids cereal, then the options seem to be somewhat limited, particularly if you have picky children. My boys tend to like very different things for breakfast and while they both enjoy banana bread, I get tired of making the same thing every night (I bake the night before while it’s cool so they have breakfast ready when they wake up). So I looked in the fridge and found zucchini and carrots and decided to make some muffins with them. They turned out delicious, as evidenced by the fact that the entire dozen was gone by mid-morning.
Chocolate Carrot Zucchini Muffins
1/3 c. boiling water
1 1/2 c. shredded zucchini
1/2 c. shredded carrot
1/2 c. oil
1 tsp. vanilla
1 1/2 c. whole wheat flour
3 Tblsp. ground flaxseed (optional)
1/2 c. cocoa
2/3 c. sugar
2 tsp. baking powder
1 tsp. cinnamon
Preheat the oven to 350°.
Mix the zucchini, carrots and boiling water together in a large mixing bowl. Stir in the eggs, oil and vanilla.
In a smaller bowl, mix the dry ingredients and add as a whole to the zucchini mixture. stir until well blended and scoop into muffin tins, filling each tin 2/3 full.
Bake for 30 minutes or until firm to the touch.Print or share this recipe using the icons above!