“What’s there to eat?” is a question I get asked almost daily. I’m always on the lookout for fast, healthy, tasty snacks for my kids. These yummy Zucchini Carrot Chocolate Chip Muffins fit the bill. They’re a crowd pleaser in my home and a great way to sneak veggies into some picky eaters. I found this recipe a while back and have adapted it to suit my families needs.
Carrot Zucchini Chocolate Chip Muffins
*yields 18 muffins
1 1/4 c. all purpose flour
1 c. whole wheat flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
2/3 c. agave nectar (you can use 1 c. brown sugar)
1 large egg, beaten
1/2 c. oil
2/3 c. milk
1 1/2 t. vanilla
1 1/2 c. shredded zucchini
1/2 c. shredded carrots
1/2 c. chocolate chips (or raisins)
1/2 c. chopped walnuts, if desired
In a large bowl, whisk together flours, baking soda, cinnamon and salt (if using brown sugar, add to dry ingredients). Set aside. In a separate bowl, mix remaining ingredients until well blended. Pour liquid ingredients into dry ingredients and mix just until moistened. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes.
*note: If using two muffin tins yielding 12 muffins each, be sure to fill empty spaces with water to ensure even baking.