Hello my friends! Wow, it has been a long time. I was busy studying to become a certified nutrition support clinician, my day job. I am so happy to get back in the kitchen. We have been getting some really stormy weather, the other…
We love pesto! Our garden is exploding with basil and that makes me happy. The girls love making basil pesto. It adds so much flavor to a variety of dishes. This easy peasy basil pesto is easy to make and tastes amazing. This basil…
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!
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.
Moist, delicious and nutrient dense zucchin muffins perfect for back to school luches or a snack.
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.
Enjoy!
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Zest nutrition is a food and nutrition blog written by a dietitian mama. My hope is that through this website I can inspire people to eat and live well by eating simple, fresh ingredients.
