½ cup mild extra virgin olive oil
½ cup raw sugar
1 cup flour (1/2 cup plain, ½ cup spelt)
1 tsp baking powder
½ cup cacao powder
½ cup milk
1 zucchini, peeled and grated
1 carrot, peeled and grated
½ cup chocolate chips
Whisk oil, sugar and eggs. Sift over flour, baking powder and cacao and mix into wet ingredients. Gently fold through milk, grated zucchini, carrot and chocolate chips. Spoon into muffin tins and bake for 15 minutes at 180 degrees C. Makes 10-12 muffins.
*Eat them warm as a dessert topped with custard and cream, or place in the freezer as a lunchbox or after school snack.