How can you use zucchini to make sweet muffins? And why do it? Zucchini is a vegetable widely used in savory, diuretic and low in calories.

Yet their delicate flavor makes them perfect even in desserts, gives body without adding feelings of guilt, allows us to create excellent snacks for children and let them eat vegetables without them noticing.

And if we too are “allergic” to consuming vegetables during meals and getting more fiber, these sweet and light zucchini muffins will serve the purpose. 

SWEET AND LIGHT MUFFINS WITH ZUCCHINI
For 12 muffins

1 MEDIUM PUMPKIN
1 MEDIUM BANANA (ABOUT 110 GRAMS)
4 AND A HALF SPOONS OF COCONUT OR OLIVE OIL WITH A DELICATE TASTE
50 GRAMS OF HONEY
4 AND A HALF TRUVIA
HALF BAG OF VANILLINE
2 LARGE OR 3 SMALL EGGS
A LITTLE
250 GR WHOLEMEAL FLOUR OR STONE -GROUND SPELLED FLOUR
HALF SACHET OF YEAST OR A SPOON OF CREMOR TARTARO
A HINT OF CINNAMON
40 GRAMS OF EXTRA DARK CHOCOLATE OR 3 SPOONS OF CHOCOLATE DROPS

PROCEDURE
Blend the raw courgette, put it on a colander and push on the pulp with a spoon to remove excess water.
In a bowl, mix a pureed banana with the coconut oil, honey and truvia. Add the eggs.

In another bowl, mix the flour with salt, spices, cream of tartar or baking powder. Finally add the courgettes and the chocolate divided with a knife into coarse pieces (or the chocolate chips). Now pour the solid mixture into the liquid by spoons, until all the ingredients are well incorporated. Divide the dough into 12 muffin molds and bake them at 175 ° for 20/25 minutes.
Kcal per muffin: 158