What You Need:

 

1 large egg

3/4 C canola oil

1 1/2 C sugar

1 1/2 t vanilla extract

1 1/2 C unpeeled zucchini, grated

2 1/2 C of flour

1 1/2 t baking soda

3/4 t baking powder

1/2 t salt

3/4 t cinnamon

3 oz. bittersweet chocolate, grated

3/4 C walnuts, chopped

 

How to Make It:

 

Line the 12 cups of a muffin tin with paper liners.

Let the oven preheat to 350 degrees.

Break the egg into a small bowl.

Whisk in the oil, sugar and vanilla until well blended.

Fold in the zucchini.

In a separate bowl blend together the flour, baking soda, baking powder, salt and cinnamon.

Add the chocolate and toss the mixture until the chocolate is blended in well.

Fold the zucchini mixture into the flour mixture and stir just until the dry ingredients are moist.

Fold in the walnuts.

Fill the muffin cups 2/3 full of the batter.

Bake 18 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool 10 minutes in the pan then transfer to wire racks to continue cooling.

 

Makes 12 muffins

 

The zucchini in these muffins gives off very little taste but is important to keep the muffins moist. It’s the chocolate that stands out. Even the children will love these tasty little muffins. It’s a great way to incorporate some vegetables in any child’s diet.