• Amy Lucas

Chocolate Zucchini Oat Muffins

These are a delicious sweet treat that hides vegetables and kids may actually eat. Packed with raw oatmeal, these are also filled with fiber!

Zucchini is a low carb vegetable that is so versatile and can be used in numerous sweet and savory dishes. Filled full of carotenoids—specifically lutein and zeaxanthin it may help protect the skin, heart, bones, and improve your body weight.
Oatmeal is naturally gluten free and is full of soluble fiber in that can help reduce LDL cholesterol levels by signaling the liver to pull that bad LDL cholesterol from the bloodstream.

How to make these delicious little muffins!

Filling each muffin cup or tin with about a heaping 1/3 cup of batter you will end up with about 18 muffins.

Whip these up in about 10 minutes and then bake them for about 25 minutes.

  • 2 cups zucchini

  • 11⁄2 cups all-purpose flour

  • 11⁄2 cups oats

  • 1⁄2 cup cocoa powder

  • 11⁄2 cups sugar

  • 1 tablespoon cinnamon (optional)

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 4 eggs

  • 1 cup plain yogurt

  1. Preheat the oven to 350°F.

  2. Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater.

  3. Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.

  4. Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you’re using them, then stir once.

  5. With a spoon, dollop about 1/3 cup batter into the muffin tins until each cup and bake for 20 minutes.

  6. Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.

  7. Let the muffins cool and store in airtight container in fridge for up to 7 days. Warm slightly or bring to room temperature.

  8. These freeze well and can be rewarmed prior to eating.

Nutrition for two muffins: Calories: 339kcal, Carbs: 68g, Protein: 10g, Total Fat: 4.64g, Saturated Fat: 1.61g, Sodium: 590mg, Fiber: 4.87g, Added Sugar: 34g, Vegetables: 0.29 servings

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