Zucchini & Chocolate Chip Muffins

Name: Zucchini & Chocolate Chip Muffins
Ingredients: 2 zucchini, ends cut off and chopped into inch-long pieces; 1 cup bread flour; 2 eggs; 1/2 cup tahini; 1/2 cup maple syrup; ¼ cup date caramel or 4 dates, pitted; 1 teaspoon vanilla extract; 2 teaspoons baking soda; 1/4 teaspoon salt; 1 cup dark chocolate chips

Posted:July 27, 2022 | Categories: Recipes | Tags:breakfast kid-friendly muffins

Zucchini & Chocolate Chip Muffins

Rated 5.0 stars by 1 users

Author:

Melissa Ben-Ishay

I’m constantly on a mission to convince my kids to eat greens, whether they know it or not. These muffins give them a delicious serving of greens and have them thinking they’re getting dessert. It’s one of my favorite mom hacks, I have to say. I tweaked my double chocolate zucchini bread recipe to make these muffins, which turned out even more fluffy than its sister recipe with studs of melted chocolate in every bite. They help everyone eat their greens, adults included.

Cook Mode

Ingredients

2 zucchini, ends cut off and chopped into inch-long pieces
1 cup bread flour
2 eggs
1/2 cup tahini
1/2 cup maple syrup
¼ cup date caramel or 4 dates, pitted
1 teaspoon vanilla extract
2 teaspoons baking soda
1/4 teaspoon salt
1 cup dark chocolate chips

Directions

Preheat the oven to 375°F and lightly grease or line a standard muffin pan with paper liners.
Add all of the ingredients, except the chocolate chips, to a high-powered blender and process until smooth.
Fold the chocolate chips into the batter and portion into the muffin pan. If you want, add more chocolate chips on top.
Cook for 20 minutes or until a toothpick inserted into a muffin comes out clean.