Summer is almost over and so is zucchini season. I love baking with fruits and vegetables. It's one of my favorite ways to sneak in extra nutrition for my kids. The only way I can get my kids to eat vegetables for breakfast is by hiding them in muffins and breads. I especially love baking with zucchini because it doesn't have a strong flavor and it makes everything so moist and delicious.
To boost these up a notch I decided to substitute Chobani Greek Yogurt for the oil in this recipe and the results were incredible. Greek yogurt is high in protein, low in fat and another way of making your baked goods a little more on the healthy side.
You will need:
1 1/2 cup shredded zucchini
1 cup sugar
1/2 cup Chobani Vanilla Greek yogurt
1 tsp vanilla
1 cup flour
1/2 cup cocoa (sifted)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
Makes 14-16 muffins
Preheat oven to 350 degrees. Then grease your muffin tins and shred the zucchini. I like to shred mine fine so it's harder to detect in the muffin.
In a separate bowl gently whisk together all the dry ingredients together; flour, cocoa, baking soda, baking powder and salt.
Then add the dry ingredients to the wet ingredients and stir until just combined. Last but not least fold the chocolate chips into the batter.
Then fill the muffin tin 3/4 full (I always use a large ice cream scoop for this) and bake at 350 for 17 minutes or until done.
The muffins are super moist and have a strong chocolate flavor. They keep well in the freezer or the fridge but are only good for about three days in an airtight container on the counter. The longer they sit the more pronounced the zucchini flavor gets.
Then let me know if you were able to get your loved ones to eat zucchini for breakfast.