I happened upon a conversation being had between two of my girlfriends the other morning at the school drop off. They were complaining that their children (also in Logan’s class) bring home a practically untouched lunch box every afternoon. Meaning, they aren’t eating their lunches!! I was particularly interested in this conversation, as I have been experiencing the same thing with Logan! As it turns out, the kids are barely given enough time to eat the contents of their lunch boxes during lunch time each day! Whether it is because of misbehaving children, arriving late to the cafeteria, I don’t know, as I have heard many different theories. It’s no wonder he comes home from school ravenous-and yet, doesn’t prefer to snack on healthy items like fruit or veggies…well, maybe I take that back. He will enjoy and apple with peanut butter or left over carrots from his lunch box now and then, but the go-to-first item in the pantry is a fruit snack.

I was beginning to feel like I just couldn’t keep up with his appetite, let alone keep it healthy! And Eli, for that matter, is pickier than I can believe and I find it nearly impossible to get him to agree to a healthy snack. He practically says, “no” to every food item that I offer him. I felt like at least I could be proactive in having a healthy snack available for them after school.

They are very active guys! I need to figure out what they’ll like and want to consume that is good for them!

Enter healthi(er) Zucchini Chocolate Chip Muffins! The recipe I use below is modified from one I found on allrecipes.com called Super Duper Zucchini Muffins.

If I shred the cup and a half of zucchini small enough, its hardly noticeable as a vegetable!

Add a bit o’ sugar,

flour,

baking powder,

baking soda,

cinnamon,

 and nutmeg.

Here’s where it gets healti(er). I use a half cup of apple sauce in place of the shortening.

Then I mix the apple sauce with the dry ingredients until it’s texture is crumbly.

Then lightly beat two eggs.

I replace the walnuts with just a handful of chocolate chips. If I know my guys, there would be no eating this at all if I kept the walnuts-this way it is still a little fun!

Combine!

Ooops! I forgot to add the vanilla!

There, mix it all together! Disperse into muffin pans and bake at 350 degrees for 15 minutes.

They appear extra exciting if you use colorful cupcake cups!

Now, I will say, Logan is my detective and at first glance said, “Uh. What’s the green stuff in here?” There is no pulling the wool over that guy’s eyes. “It’s zucchini, honey.” I said. “There are many delicious items baked with zucchini and you will love it! There’s chocolate chips in there, too, by the way!”

With a suspicious way about him, Logan took a bite and announced his findings: “It’s not bad! I might finish it later though…”

*sigh*

Eli really liked them however. And between the couple that Logan ended up eating, Eli, Chris and I finished them off. They are a great light breakfast or healthy after school snack – which, lest I forget, was the original purpose for their creation in the first place.

I’m not sure I can really say that I won that one. But do I get points for effort?

Here is the recipe – please enjoy! I hope your kids do to!

Ingredients:

2 1/4 cups all-purpose flour

1 cup white sugar

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup shortening (or apple sauce)

1/4 non fat milk

2 eggs, lightly beaten

1 1/2 cups shredded zucchini

1 teaspoon vanilla extract

1/2 cup chopped walnuts (or chocolate chips)

1/4 cup brown sugar

Directions:

Preheat oven to 350 degrees. Grease and flour and muffin pan or use paper liners.

In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in the shortening (or stir in apple sauce) until it resembles coarse crumbs. Make a well in the center, and pour in the milk, eggs, zucchini and vanilla. Fold in the walnuts (or chocolate chips.) Fill muffin cups 2/3 to 3/4 full and sprinkle the tops with brown sugar.

Bake in the preheated oven for 15 to 20 minutes. Remove from pan and cool on a wire rack.