As you've likely guessed from this recipe, I'm doing my best to make good use of the zucchini that are abundant right now. Feel free to substitute white or brown sugar for the Rapadura if you don't happen to have any, and add more zucchini if you want! These are moist, not too sweet, and just the thing to satisfy a chocolate craving. Enjoy!
Chocolate Zucchini Muffins
makes 12 muffins
1 3/4 c. whole wheat pastry flour
1/2 c. Rapadura sugar
1/2 c. unsweetened cocoa powder
1 t. baking soda
1/4 t. sea salt
1 1/2 c. shredded zucchini
1/3 c. real chocolate chips
1 c. buttermilk
1/2 c. butter, melted
1 egg, beaten
1 t. real vanilla
Preheat oven to 375F and lightly grease muffin tin with coconut oil. Combine dry ingredients in a large mixing bowl; stir in zucchini to coat, then add chocolate chips. In a separate bowl, combine egg, buttermilk, vanilla, and melted butter. Add wet mixture to dry, stirring only until moistened -- don't over mix your muffins! Fill muffins cups 2/3 full and bake 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for five minutes before removing to a wire rack.
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