Zucchini.  If I took a poll tonight of  your favourite vegetables, how do you think zucchini would rate?  Personally, I don’t think it would even make the top ten.  I mean, if we are honest, it tastes like water and it is covered in green skin!  Yet we try to encourage our children to eat it because it is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.  None of us really know these facts, we just know that it is supposed to be good for us, probably because it is green.  When I think about it, I am not a huge fan of zucchini. I know it is good for us and I regularly serve it up to my kids who play with it, and move it around their plates to make it look as though they have at least tried it even though they haven’t.  So, here is a great way to hide this brightly coloured vegetable in a way that it could not possibly be spotted.  Even The Vegemite Kid is completely oblivious to it’s presence and has been pestering me to make these muffins for weeks.  Try it, they’ll love them.

Chocolate Zucchini Muffins

Ingredients:

3 Eggs

2 Cups (440g) White Sugar

1 Cup (250ml) Vegetable or Olive Oil (I use olive oil)

1/3 Cup (45g) Cocoa Powder

1 1/2 tsp. Vanilla Essence

2 Cups Finely Grated Zucchini

3 Cups (375g) S.R. Flour

1 tsp. Bicarb. Soda

1/2 tsp. Baking Powder

1 tsp. Salt (optional)

1/4 tsp. Cinnamon

Method: