This chocolate zucchini muffin recipe is loaded with veggies, but your little ones will never know. Plus, they’re oil free and egg free!
This recipe is suitable for babies 12 months and up, toddlers, big kids and adults. Always make sure finger food pieces are a size your baby can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it.
Chocolate Zucchini Muffins
(makes 12 muffins)
Note: Use organic ingredients whenever possible.
2 cups sprouted whole wheat flour (or unbleached all-purpose flour)
1/2 cup coconut palm sugar (or cane sugar)
1/3 cup unsweetened cacao powder
1 1/2 teaspoons baking powder (look for aluminum free brands; I like the Rumford brand)
1/2 teaspoon baking soda
1/2 teaspoon fine grain salt (I like Pink Himalayan Salt)
3 tablespoons pure maple syrup
1 teaspoon vanilla extract (alcohol-free)
1 1/4 cups buttermilk (or dairy, coconut or almond milk)
1/3 cup mini semi-sweet chocolate chips
1 medium zucchini—washed and finely grated with skin on
1/3 cup of crushed walnuts (optional, not for children under 12 months)
Preheat your oven to 350 degrees and lightly coat a muffin tin with organic olive oil or coconut oil spray.
Put the flour, sugar, cacao powder, baking powder, baking soda and salt into a large mixing bowl. Sift with a fork until ingredients are incorporated.
Add the maple syrup, vanilla extract and milk to the bowl and mix to incorporate.
Stir in the chocolate chips, zucchini and walnuts (omit walnuts if there’s a nut allergy).
Stir to incorporate ingredients, but don’t overmix. Add mixture evenly into the muffin tin. Top each muffin with some additional mini chocolate chips and crushed walnut, if desired.
Place the muffin tin into the oven on the center rack. Cook for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let cool for 5 minutes and enjoy!
