These chocolate and zucchini muffins are the perfect vegie smuggler. Green vegetables are currently a no go in our house, noses turned up and all. So instead of battling something that they will grow out of, I’m popping them into all sorts of meals.
This week for the lunchbox Mr5 has been having these chocolate and zucchini muffins. He has been coming home from school telling me that he loves the muffins so much and can he have them again tomorrow – of course you can. So they are definitely a winner for us and a great way to boost the vegetable intake.
1 Medium Zucchini, grated (peeled in you want to be even more sneakier)
1 3/4 Cups Self Raising Flour
80gm Butter, melted
1 Tsp Vanilla Essence
80gm Raw Sugar (or any type of sugar)
LETS PUT IT ALL TOGETHER
1. Simply place all the ingredients into a large bowl and mix to just combine all the ingredients. You don’t want to over work the batter.
2. Spoon into muffin cases in a 12 hole muffin tray. Bake in a preheated 180 degree celcius oven for 15 minutes or until they bounce back when touched. Once baked allow to cool in the tray for 5 minutes then cool on a cooling rack. Allow to cool completely before storing.
Freezer Friendly: store in ziplock bags for up to 3 months. Simply place in the lunchbox and they will be defrosted by morning tea.
Store in the fridge in an airtight container for up to 7 days.