Children will never guess what's inside these yummy cup cakes - but if you choose to tell, they'll probably eat them anyway, because they look and taste so good.
These treats are also great for a mid morning snack or for those watching their waistline, they are filled with a cup and half of green vegetables, have lots of fibre and no saturated fat and it doesn't hurt the recipe to reduce the sugar content.
Broccoli and zucchini are very low calorie vegetables. Broccoli is often used during weight reduction and cholesterol control programs, so don't feel guilt if you can't stop at one.
Children love to help prepare these cakes, the easy "put it in a bowl and stir" recipe is fail safe.
Preparation and cooking time: 24-30 minutes
Makes 18 cup cakes, which will keep in the fridge up to 4 days but can be frozen for 6 months.
3/4 cup oil
1 cup brown sugar
1 cup Broccoli, finely grated (finely chop the tops)
1/2 cup zucchini, finely grated
1/2 cup each of white and wholemeal self-raising flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1 tablespoon low fat milk
Preheat the oven to 190 degree C. Line 18 patty pans with paper cases.
Whisk eggs, oil and sugar together in a large bowl.
Add vegetables, flours, cocoa, baking powder and milk, mix well.
Spoon into prepared tins, bake for 15-20 mins, or until springy to a gently touch.
Place on a wire rack to cool.