This Valentine’s Day, I resolved to help the environment by NOT buying those little paper Valentines for my children to distribute amongst their classmates. You know–the ones that they all pass around at school, after which the kids just rip them open, pull out the candy inside, and toss the card.

Tonight, instead, we all made Chocolate Zucchini Muffin Tarts and frosted them for the girls to take to school and give them out to their friends. Sure, they’re frosted, but they were made in mini-muffin pans, so kids will only get one small mouthful of sugar–sure beats the other junk they’re getting elsewhere!

Here is the recipe (thanks to Ice Cream for giving this to me!)

6 Tbsp. Cocoa Powder

3 eggs

2 C. sugar

1/2 C. canola oil

1/2 c. apple sauce

2 C. Grated Zucchini (grated small, then squeezed in paper towels to remove excess water)
MIX ALL TOGETHER, then add:

2 C. Whole Wheat Flour
1 tsp. baking soda
1 tsp salt
1 tsp. cinnamon
***Mix quickly and drop into cooking spray-coated mini muffin tins and bake for eight to twelve minutes, or until inserted toothpick comes out clean. 

These chocolate zucchini muffins are very healthy, but as I mentioned above, we desecrated their healthiness with a little Valentine’s Day makeover!