A Healthy Afternoon Snack

I love to bake and I love to try new recipes and my girls love it too! So yesterday, we made Whole Wheat Chocolate Zucchini Mini Muffins for our after school snack this week. They turned out delicious so I am going to share the recipe. As you can see the girls and I added a chocolate chip to each muffin to as an extra treat!! Enjoy!!

Ingredients

• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil (you can use applesauce to make even healthier)
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour (I used whole wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins or two 24 cup mini muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes for full size muffins or 12-15 minutes for mini muffins. Remove from pan and let cool on a wire rack. Store loosely covered