Chocolate Zucchini Muffins
This is the one treat that I am OK with Oliver eating. It's low in sugar and has a tad bit of zucchini in it. I offer these to him without frosting as you'll see pictured below and he adores them. As an added treat, I dipped a few in powdered sugar, a slightly healthier alternative to frosting. Take a look. If your an avid stalker here, these pix will look familiar.
And now for the recipe...
Adapted from "phatgrape" at BigOven.com
Chocolate Zucchini Muffins
INGREDIENTS (all organic)
METHOD
About 24-30 mini muffins if you restrain yourself and don't eat any of the batter. And here are a few more pix to entice....
And now for the recipe...
Adapted from "phatgrape" at BigOven.com
Chocolate Zucchini Muffins
INGREDIENTS (all organic)
1 cup organic zucchini shredded
1/2 cup organic canola oil
1 cup water
2 teaspoon vanilla
2 cups organic, unbleached flour
1 cup organic sugar
1 teaspoon salt
1 1/2 teaspoon baking soda
1/3 cup organic cocoa powder, unsweetened
METHOD
- Mix zucchini, oil, water and vanilla
- In a separate bowl, mix together dry ingredients
Combine dry ingredients to oil mixture gradually, stirring by hand. DO NOT BEAT! Batter will be thick - Place into small muffin cups, either lined or coated with a light organic cooking spray
- Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out of the center smoothly
- Dip tops into powdered sugar if you want to keep it a bit on the healthy side
About 24-30 mini muffins if you restrain yourself and don't eat any of the batter. And here are a few more pix to entice....