Chocolate Chip Zucchini Kale Muffins

This may sound a little strange, or even "gross" at first, but don't let the healthy veggies scare you ;)

I was trying to come up with a muffin that not only tasted good, but was good for you too!  We all know how hard it is to get most little ones to eat their veggies, this recipe may just solve that problem. You absolutely can not taste the veggies in these at all!

They have a nice subtle spiced chocolate flavor, but not too sweet. 

Chocolate Chip Zucchini Kale Muffins

(adapted from Pastry Affair)

1/2 cup sunflower oil 

1/2 cup organic brown cane sugar 

1/4 cup of maple syrup

1/4 cup sourdough starter 

(you do not have to add this, and you do NOT have to substitute more flour if you don't, but I would add an extra TBS of sunflower oil if you don't add the SD starter. 

1 large egg

1 tsp vanilla

3/4 cup finely grated zucchini 

1/4 cup grated carrots

1/4 cup kale (leaves) remove the stems, and finally mince. The smaller the better.

 
1/2 cup whole wheat flour

1 cup of all purpose flour

1 TBS cocoa powder

1 1/2 tsp ground cinnamon 

1/8 tsp ground nutmeg (I used freshly grated)

1/2 tsp baking soda 

1/2 tsp baking powder 

2 good pinches of sea salt

1/2 cup (heaping) of good quality dark chocolate chips. I used the big Ghiradeli 65% cocoa chocolate chips

INSTRUCTIONS:

-Preheat your oven to 350*F.

-In a large bowl, whisk together sunflower oil, brown sugar, maple syrup, egg and vanilla until the mixture is thick and smooth. With a wooden spoon, stir in grated zucchini, carrots, and kale.

-In a separate bowl, mix together flour, cocoa powder, cinnamon, nutmeg, baking soda, baking powder and salt. Add dry mixture to wet mixture. Gently fold in chocolate chips.

-Prep your muffin baking pan with paper liners and fill the cups 2/3 full of batter. Bake for 10-15 minutes until your muffins are set and the tops spring back when lightly pressed. 

-Enjoy!