• Paula Morais

Banana, Zucchini, Blueberry Chocolate…


Summertime! The time of year when the Zucchini attack! We planted only one zucchini plant this year and we are already being overwhelmed by it! My children do not like this vegetable so I have to be really creative when I cook with it. I do the grilling, stir fry, zucchini bread, zucchini quiche, etc. Today I decided to make something a little different; something to satisfy that sweet craving without going overboard. I know my kids will like it because they didn’t see me add the zucchini into the batter, all they saw was a chocolate blob 🙂

This is something you can play with-add another banana, more blueberries, maybe chocolate chips. You can really use your creativity with this one. And trust me I am not creative when it comes to baking, but this was Easy! Hope you Enjoy!

Dry Ingredients:

  1. 2 Cups Ground Whole Wheat Flour

  2. 1 cup cane sugar

  3. 2 tsp baking powder

  4. 1 tsp baking soda

  5. 5 Tbsp unsweetened cocoa powder

  6. 1.5 tsp cinnamon

  7. .25 tps nutmeg

  8. .25 tsp sea salt

Wet Ingredients:

  1. 3 eggs

  2. 1 ripe banana

  3. 1 cup blueberries

  4. .5 cup unsweetened almond milk

  5. 1 tsp vanilla

  6. 1 tsp orange extract

  7. 3 cups shredded unpeeled zucchini

DIRECTIONS:

  1. Preheat oven to 350

  2. Combine dry ingredients

  3. Combine wet ingredients in a separate bowl with hand blender, blend well(omit zucchini)

  4. Combine wet with dry ingredients together, stir well

  5. Add zucchini, stir well

  6. Use muffin papers, and fill tins to half full

  7. Bake 20 minutes

*This makes 24 muffins

Nutritional Info:

Serving size-1 muffin Calories: 80 Carbohydrates: 15 Protein: 2 Sugar: 7 Fat: 0

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©2020 by Paula Morais Fit