If you are a mom of a toddler or preschooler, you may have noticed that a few extra pounds have creeped up to your waisteline (or lower) over the past few months. I am sure (Like myself) that it is not your intention to eat the crusts off your kids weekly grilled cheese sandwiches, finish the remaining fries or nibble on the cookie that was left behind. But if you are like me, seeing so much food go to waste on a daily basis can make a person sick! So now, months later and 5 lbs heavier, you are wondering why your skinny jeans just don’t feel so skinny and your waisteline gives a new meaning to the term ‘muffin top”!! Well, I am happy to offer you much empathy, but even better than empathy, I have a super yummy recipe for Zucchini Chocolate Muffins that I stumbled upon that your kids will love so much, that there won’t be any remnants of crumbs left over for you to nibble. Better yet, go ahead and eat your own muffin!! You will be feeling so good about your inspired approach to better health, that you’ll want to take the kids on daily walks, get that jog stroller from out of the garage or heck take a dance class! Sooner than you realize, you will be fitting in your skinny jeans again and feeling good about your reclaimed figure.

This recipe is pretty versatile so you can add dried fruit, carob chips, cut the oil and add more applesauce (to reduce the fat) and just plain enjoy them!

ZUCCHINI CHOCOLATE MUFFINS:

3 eggs
1.5 cups white sugar
1/2 cup of brown sugar
1/2 cup vegetable oil
1/2 cup of applesauce (I used cinnamon applesauce)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Add: dried cranberries, carob chips, raisins, nuts, coconut or anything else you think will taste good!

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2.In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3.Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
4. Add your favorite mix-ins (carob chips, dried fruit, etc..)
5. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Share with your kids and watch them devour these yummy muffins…just don’t tell them they’re made with zucchini!!