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Want to go ahead and get some veggies into your kiddo first thing in the morning? These Chocolate Chip Zucchini Muffins are just the thing! They’ve got plenty of protein, plenty of chocolate, and a hidden veggies They’re portable and a kid favorite. You’re going to want them in your recipe line-up, for sure!
Why Moms Will Love These Chocolate Chip Zucchini Muffins
I need breakfast to be easy. I get up early in the mornings, but between Bible reading time and morning tasks, there is not a lot of time to cook up a nice breakfast for my family. But I also don’t want to resort to feeding them sugary cereals or Poptarts on busy mornings. So what’s a mom to do? The answer is to have some healthy options prepared AHEAD of time! Easy breakfasts with wholesome ingredients? Yes, please!
This healthy Chocolate Zucchini Muffin recipe check all of the boxes for me. First, I need easy recipes. Second, they’ve got only simple ingredients. No seeds oils (like vegetable oil) or preservatives around here! There’s healthy fat in the coconut oil, and protein from the eggs, almond flour, and almond butter. The muffins are slightly sweetened with coconut palm sugar and the chocolate chips. And, third, you are getting 2 full cups of veggies in a batch of muffins, which is a great way to start the day! Add all of these pros to the list, and I’m certain that this delicious recipe will become a regular in your house!
Why Kids Will Love These Chocolate Chip Zucchini Muffins
Your kids are absolutely going to love these muffins! My kids like to warm them in the microwave for 5-10 seconds to get the chocolate warm and a little melt-y. We are all chocolate lovers around here, so anything with chocolate flavor is pretty much going to be a huge hit. They not only eat these for breakfast, but they sometimes choose to eat them for snacks and dessert, too. I’m okay with this healthy treat instead of most any packaged snack they might reach for.
If your kids currently like to snack on Cliff Kids Bars or other breakfast bars, this is going to be an easy swap for them. You don’t even have to tell them that these muffins are less expensive and more nutrient-dense than those other store-bought options! If you have a toddler in the house, you might consider making these into mini muffins to make them a little easier to eat.
A Few Tips for Making These Healthy Muffins
Get Quality Eggs– If you don’t have a good source for farm-fresh eggs, ask around on Facebook or check with your circle of friends. It really is worth the extra effort it takes to cook with eggs from chickens that have lived happy, normal chicken lives! They’ve pecked around on the ground eating bugs and seeds while getting exercise and sunshine. Store-bought eggs typically come from chickens that never see the light of day. They are kept in over-crowded pens and fed a diet based in corn and soybean meal. Which chickens do you think are healthier? And therefore, which do you think produce healthier eggs?
Research supports the common sense conclusion that organic chickens in a more natural habitat produce more nutritious eggs than those raised by conventional standards (source). Not to mention, farm-fresh eggs have been found to be lower in cholesterol than conventional eggs (source).
Make Sure Your Zucchini is Very Small– If you have a picky eater, you’re going to have to make sure the zucchini isn’t detectable! I think the easiest method is to throw it in your blender (I use my Vitamix). You could also use a cheese grater.
Use Silicone Muffin Pans– I’m such a fan of silicone muffin pans! The muffins just pop right out and you can make it super easy for your kids to grab a muffin and go. Before using silicone muffin pans, I struggled with half-stuck muffins, which create a crumbly mess! Sidenote: Silicone should only be used when cooking at lower temperatures.
Think about Storage- These muffins would be fine at room temperature for a few hours (like in a lunchbox). But, the shredded zucchini adds lots of moisture, so I’d recommend storing them in the fridge to prevent mold. You can also double your recipe and store a finished batch in the freezer in a freezer bag. It’s the best way to make sure you’re ready to feed your kids well on busy weeks!
Frozen Zucchini- Trying to use up extra zucchini? If it’s zucchini season, and you find your garden producing an abundance of fresh zucchini, this a great recipe to use them up! I’ll go ahead and shred my 2 zucchinis, then store them in a freezer bag in the freezer. Just thaw in the bag in warm water when you are ready to use it in your recipe.
How to Make Chocolate Chip Zucchini Muffins
Ingredients:
- 2 eggs (farm fresh, free-range is best)
- 1/4 cup almond butter
- 1/4 cup unrefined organic coconut oil
- 1/2 cup coconut sugar
- 1 tsp. vanilla
- 1 3/4 cup almond flour
- 1/3 cup arrowroot
- 1 tsp. baking soda (aluminum-free)
- pinch of salt (pink Himalayan)
- 2 cups shredded organic zucchini
- 1 cup Stevia-based chocolate chips
Directions:
- Mix all ingredients well.
- Pour into silicone muffin pan.
- Bake at 350 degrees for 22-25 minutes.
- Allow to cool, then pop out of muffin tin
- Store in air-tight container in refrigerator for up to a week
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