I know what you’re thinking -- she cheated and put chocolate chips in the muffins and of course he’d eat his veggies sprinkled with chocolate. Who wouldn’t? But hey before you start judging my decision, all I have to say is He ate Zucchini! And that’s all that matters in my book. When your 3 year old “asks” for something that has zucchini in it, you better believe it that I’ll be the first one to hand it over. However, I’m convinced that he would have eaten it if we swapped the choc-chips and used raisins. We got no problem in the raisin department; actually we’re really lucky with fruit. He’ll eagerly try just about any fruit we have in the house.
So back to how yummy the muffins turned out. We’ve been snacking on these goodies all week! And I feel good every time he gobbles them up. We had so much fun making them together too. London (my son) probably thought that the most fun of all was that he got use my trusty ice cream scoop to pour the batter into the muffin tin. Ever since I bought it for my cupcake baking business, he’s eyed it. Now it was his time to use it and he anxiously gripped it with pride. BTW: That scoop is one of the best kitchen tools that I use. If you bake a lot like I do and don’t have a scoop with a spring action release, treat yourself and buy one. London was so proud when the muffins came out of the oven. He made this recipe from start to finish. Hope you enjoy!
Zucchini Chocolate Chip Muffins
Yield: makes 12 muffins
1 cup of your favorite non-dairy milk
3 tablespoons of ground flax seeds
1 teaspoon of apple cinder vinegar
2 1/2 cups of unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of ground ginger
1/2 teaspoon of allspice
1/4 teaspoon of ground nutmeg
1/2 cup safflower or canola oil
1/2 cup of packed light brown sugar
1 teaspoon of vanilla bean paste
2 cups of grated zucchini (about 2 small zucchinis)
3/4 cup of (vegan) semi-sweet chocolate chips (optional)
Preheat the oven to 350. Lightly grease your muffin tin.
Combine the milk and ground flax seeds in a measuring cup and mix vigorously with a fork. Mix in the vinegar and set aside to curdle.
In a large bowl, stir together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the milk mixture, oil, brown sugar, and vanilla. Stir to combine. Fold in the zucchini and chocolate chips.
Use an ice cream to pour the batter into the muffin tin. Bake for 25-28 minutes, until muffin tops are firm. Be sure to let these moist muffins cool for at least 20 minutes in the tin before you transfer to a cooling rake. That leaves just enough time to play a game together before you devour the muffins. Ours came out looking just like these from Peas and Thank you. She also has a great recipe where she uses whole wheat pastry flour and applesauce.
London’s Love Notes:
Since this is a bare bones recipe it leaves open plenty of options for yummy things to add. As mentioned, raisins would taste great and don’t forget about walnuts too. Get creative and experiment with the type of flour. These muffins can be extra healthy if you swap out the white flour and use whole wheat or spelt flour.
Photo credit: Josalyn