Hello friends! How are you spending these last few weeks of summer? I can’t believe we are about to start a new school year. We have been fortunate to have had an amazing summer; but I plan on squeezing every last minute out of the next 2 weeks. School lunches have been on my mind. How about you? Are you looking for some easy to make, delicious, nutritious, and school friendly snacks? We have delicious healthy chocolate zucchini muffins perfect for back to school!
Health Benefits of Zucchini:
We planted zucchini this spring for the first time and our garden is exploding with zucchini. Zucchini is super versatile and nutrient dense, something that this dietitian mom loves. Zucchini is an excellent source of Vitamin C, an antioxidant which plays a role in protecting against certain cancers such as prostate cancer. Zucchini is also a good source of potassium, B vitamins, and fiber. Zucchini is a source of both soluble and insoluble fiber which helps to stay satisfied and keep our gut healthy
These muffins are moist and full of flavour from the spices. To boost the nutritional content of these zucchini muffins I added hemp hearts, something I frequently do. Hemp hearts are a source of omega 3 fatty acids, fiber, and protein, you can leave them out. I also, added chocolate chips which is totally optional but let’s face it if your kids are anything like mine they will excited when they open their lunches.
Chocolate Zucchini Muffins
Moist, delicious and nutrient dense zucchin muffins perfect for back to school luches or a snack.
- 1 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/4 cup hemp hearts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/8 tsp nutmeg
- 1/4 cup chocolate chips (optional)
- 1 cup grated zucchini
- 1 egg, beaten
- 1/4 cup olive oil
- 3 tbsp maple syrup
- 1 tsp vanilla, extract
Preheat oven to 350 degrees. Line muffin tin with muffin liners. Ser adie.
In a medium bowl, whisk all dry ingredients except chocolate chips together.
In a large bowl, combine all wet ingredients.
Add dry ingreidents to wet ingredients. Use spatula to combine but do not over mix. Fold in chocolate chips.
Using a large ice cream scoop, portion out muffin batter into tins.
Bake for 18- 20 minutes until golden brown. To check doneness use a tooth pick and place in center and if comes out clean it is done.
Cool muffins. Freeze leftover muffins in freezer for up to 2 months.
If your like me and have zucchini taking over your garden here are a few of other delicious zucchini recipes, this apple zucchini loaf from friache living is delicious and/or this grilled zucchini with burrata and pine nuts.