My daughter and I just polished off a batch of these delicious Chocolate Chip Zucchini Carrot Muffins in three days. I may or may not have eaten an undisclosed amount of these each day… They are often the only thing that truly sounds good during this pregnancy.
Muffins and homemade bread are my safe food! I’ve probably made about a batch of muffins, like these Easy Banana Chocolate Chip Muffins, at least once every two weeks.
A plus, is that these are kids approved! An added bonus is that they are packed with veggies!
Besides satisfying the cravings of a pregnant lady, these muffins are a great go-to for a quick grab and go breakfast. I personally like to warm mine up in a microwave for 10 or so seconds. This makes the chocolate nice and gooey! Add a glass of milk and it is perfection!
Plus, if you are running low on time, don’t worry about mixing all the groups of ingredients separately. Simply throw all your ingredients into the bowl and blend. It turns out just as good.
To make these look extra fancy, save some chocolate chips to sprinkle on the top before you toss the pan in the oven. Plus, your kiddos are more likely to eat them if they see the chocolate!
Would love to see how your muffins turn out if you try making these! So be sure to tag me on your social media!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
muffins
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- 1 cup olive oil
- 1 1/4 cup sugar can add or take away that 1/4 cup
- 3 eggs
- 3 tsp vanilla
- 3 cups raw shredded zucchini can add more zucchini
- 3 carrots shredded can add more carrots
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp baking powder
Ingredients
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|
Preheat oven to 350 degrees. Spray muffin tins or use muffin cups.
Peel zucchini and carrots. Use grater to shred to preferred size.
Combine oil, sugar, and eggs in a large bowl. Blend in vanilla, zucchini, and carrots.
Add dry ingredients to wet. Blend well.
Bake for 15 minutes or until tops are firm.
Let cool. Enjoy!
