It’s back to school time, but summer’s not over yet and there’s still plenty of summer squash available at the market.  These chocolate chip zucchini mini muffins are packed with good for you oats, yogurt and zucchini, but enough chocolate to satisfy and fool the kids into happily eating their veggies.  They make a perfect breakfast treat, lunch box snack or afternoon pick me up. 6-year old veggie hater approved and adults love them too! 

Chocolate Chip Zucchini Mini Muffins

Author: Sweet Green Kitchen’s Jen Jones

Makes 24 mini muffins

Ingredients:

1 cup rolled oats

6 ounce container plain or vanilla yogurt

½ cup natural cane sugar

1 teaspoon pure vanilla extract

2 Tablespoons oil

1 ½ cups grated zucchini/summer squash (about 1 medium squash or 1 ½ small)

½ cup unbleached all purpose flour

½ cup whole wheat flour or whole wheat pastry flour

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon baking powder

¾ teaspoon baking soda

½ cup mini chocolate chips or chopped dark chocolate

Directions:

In a medium to large bowl – Stir together oats, yogurt, sugar, vanilla and oil.  Allow to sit for a few minutes so the oats can soften.

Preheat oven to 350 F.

Grate the zucchini into the oat mixture – do not drain or squeeze out any of the liquid, you need all of that for moist muffins.  Mix well to combine.

In a separate bowl combine the remaining dry ingredients, except the chocolate.  Add the flour mixture to the bowl with the oat-zucchini mixture.  Stir to incorporate all the flour into the mix.  Add in the chocolate and stir to combine.

Spray 24 mini muffin cups or brush with oil.  Add a heaping tablespoon of the batter to each muffin cup.  You want to fill each cup completely.

Bake the muffins at 350 F for about 13 minutes.  Allow to cool before removing from the tin.  These will keep well for up to 3-5 days, any longer and you should refrigerate or freeze.

Tagged: Chocolate, egg free, muffins, nut free, Oats, zucchini