Recipe: Chocolate Zucchini Muffins

Chocolate Zucchini  Muffins

 

Yes it totally works and if you grate the zucchini fine enough you wouldn't even know it was in there. Great one for fussy kids who won't eat enough vegetables and great for a healthy snack on the run.

 

Ingredients:

• 1 zucchini, grated (about 2 cups)
• 1/3 cup boiling water
• 1/2 honey
• 1/2 cup olive oil
• 1/4 cup raw sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp himalayan sea salt
• 1 1/2 cup wholemeal self-raising flour
• 1/2 cup cocoa
• 1/2 cup blueberries (optional)

 

Place zucchini in a large bowl and add boiling water.
Add honey, olive oil, egg, vanilla, cinnamon, salt and sugar. Stir until just mixed.
Stir in cocoa and flour and mix gently. Add blueberries.

Spoon mixture into a greased muffin tray - I used the mini ones which makes for easy eating for my little ones.

Bake at 180°C for 12 minutes or until cooked through.
Keep in an airtight container. Not sure how many days these Chocolate Zucchini Muffins will 'last' as these were so good they were eaten in two days!
Makes 28 mini muffins.

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LSA (Linseed, Sunflower & Almond Mix)

LSA or Linseed, Sunflower and Almond Mix is a highly nutritious mixture that you can add to slices, smoothies and salads or steamed vegetables. LSA is a great anti-aging mix.

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Warning!

 

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It is also a very moist and Healthy Banana Bread Recipe - no sugar, no eggs, no dairy, and can be made gluten-free also.