Chocolate Zucchini Muffins
Kale Chips
Chocolate Zucchini Muffins
Pediatrician Dr. Jim Sears’ solution for sneaking nutritious veggies into a sweet treat that kids love!
Ingredients:
- 1 1/4 cups butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup plain yogurt
- 1 cup zucchini, finely grated
- 1 cup carrot, finely grated
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the yogurt, beating well after each addition. Fold in zucchini and carrots. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 18 to 22 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Kale Chips
Pediatrician Dr. Jim Sears’ quick, nutritious and kid-friendly snack!
Ingredients:
- 1 large bunch of kale
- 3 tbsp. olive oil
- 2 tbsp. agave nectar for sweetness
- 1 ½ tsp. garlic powder
- 1 tbsp low-sodium soy sauce
- Any of your favorite spices to taste
Directions:
Place rack in center of oven and preheat oven to 350 degrees F. Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer, which may be done in batches. Bake for 8 to 10 minutes and enjoy!
