When my first son was 18 months and refusing all vegetables as most 18-month-olds do, I made a lot of zucchini muffins to get in some sort of vegetable. Maybe even too many muffins. Because four years later, he still inspects the muffins I make for zucchini to ensure that I’m not slipping one by him.

These double chocolate zucchini muffins pass the test for true picky eaters since the cocoa powder disguises zucchini into the batter. And while they’re made with traditional sugar and even some chocolate chips sprinkled up top, they’re also made virtuous with ingredients that include a fruit, a vegetable, whole wheat flour, and olive oil. But your kids will just notice that they taste like chocolate. 

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

(makes 12 muffins)

Ingredients:

1 cup whole wheat flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 medium ripe bananas

1/4 cup olive oil

2 eggs

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini (about 1 large)

1/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. 

In a large bowl, mash bananas until no big lumps remain. Add in oil, eggs, sugar, and vanilla, and mix until combined.

Stir the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in zucchini.

Divide batter evenly into prepared muffin tins.

Sprinkle chocolate chips over the tops of the muffins.

Bake for 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.

 

This article originally appeared on Little Hoboken.