Zucchini and dark chocolate muffins

Your kids refuse to touch any green vegetable? Bake these delicious muffins filled with zucchini and low in sugar that will please even your pickiest palates; a perfect snack after school!

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20 min
8 to 10
20 min
Freezes for 3 months

  • Ingredients

    • 500 ml (2 cups) all-purpose flour
    • 5 ml (1 tsp) baking powder
    • 125 ml (½ cup) unsweetened applesauce
    • 60 ml (¼ cup) Canola oil
    • 375 ml (1½ cups) grated zucchini
    • 2 eggs
    • 60 ml (¼ cup) hemp seeds
    • 125 ml (½ cup) chopped fresh Medjool dates
    • 60 ml (¼ cup) dark chocolate chips
  • Preparation

    1. Preheat oven to 375°F.
    2. In a bowl, mix the flour and baking powder.
    3. In another bowl, mix the remaining ingredients except the dates and chocolate. Pour over the flour mixture.
    4. Using a wooden spoon, mix gently until combined.
    5. Add the dates and chocolate, then mix again.
    6. Pour into a non-stick muffin pan, place in the center of the oven and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

For the adventurers

Notes and tips

Replace hemp seeds with ground chia seeds.

Réaliser en Batch-Cooking