Light and fluffy zucchini chocolate chip muffins made with a mix of whole wheat and all purpose flour. Great to have on hand for a grab-and-go breakfast!
Whole Wheat Zucchini Chocolate Chip Muffins

Alternatively titled: How To Get Your Kid Who Ate Mac and Cheese and Mickey Waffles for Seven Straight Days to Eat A Vegetable.

(Yes friends. #TheStruggleIsReal)

Whole Wheat Zucchini Chocolate Chip Muffins

To be honest, I don’t have a ton of tricks up my sleeve when it comes to making vegetables more kid friendly. I LOVE vegetables and so I’m not inclined to hide them in other food. As you’ve seen, they tend to be pretty front and center in the meals I make.

Remy, unfortunately, is VERY stubborn and VERY picky so she usually ends up ignoring whatever I’ve served for the main course at dinner and eating only the fruit that I’ve given her on the side. I think she eats better at school, so I just kind of have faith that if she’s eaten breakfast, lunch, and morning/afternoon snack then dinner is superfluous. Also, by the end of the day I generally don’t have the energy to argue with a three-year-old dictator.

A good way to ensure at least SOME vegetable consumption is to sneak them into her morning muffin!! I don’t consider this to be hiding because the zucchini is clearly there for all to see. Is it my fault if she only notices the chocolate and not the green specks in her muffin? Uhhh, totally NOT.

As a nutritional bonus, these muffins are also made with whole wheat flour so you get added fiber, protein, and general whole grain goodness in every bite.

Whole Wheat Zucchini Chocolate Chip Muffins

Whole Wheat Zucchini Chocolate Chip Muffins
 
Light and fluffy zucchini chocolate chip muffins made with a mix of whole wheat and all purpose flour. Great to have on hand for a grab-and-go breakfast!
Yield: 12-14 muffins
Ingredients
  • 1½ cups whole wheat flour
  • 1¼ cups all purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • ⅛ tsp nutmeg
  • ¾ cup coconut oil, soft but cool
  • ½ cup milk
  • 2 large eggs
  • 1 tbsp vanilla
  • 12 oz shredded zucchini
  • 3 oz chocolate chunks or chips
Instructions
  1. Heat oven to 350F. Line a muffin tin with paper liners and set aside.
  2. Sift the flours into the bowl of a stand mixer, then add in the sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and coconut oil. Mix on low speed using the paddle attachment until coconut oil dissolves and the mixture is the consistency of a mealy powder, about 2 minutes.
  3. Add in the milk, eggs, and vanilla extract and mix until the dough forms a thick batter. Add in the zucchini and chocolate chunks, mixing until just combined.
  4. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until domed but firm. Allow to cool before serving.
Notes
Recipe from Bravetart

 

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2 Responses to Whole Wheat Zucchini Chocolate Chip Muffins

  1. Pam says:

    YUM! My kids would totally dig these beauties.

  2. Kate says:

    My mom used to make zucchini bread we devoured as children. Lately I’ve been making my kids zucchini poppers (ground chicken mixed with grated zucchini, then shaped into nuggets), and that’s been working pretty well.

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