Zucchini Carrot Chocolate Chip Muffins

“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.

So good!


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