Rich chocolate muffins that contain more zucchini than flour - yet no one would guess!
This is an excellent recipe to either use up those plentiful garden zucchini, or as a method to sneak in some extra veggies in a fun way! I had some lovely, baseball bat-sized zucchini this summer, which called for some ingenuity as one can only zoodle so much ;) Adding chocolate into the mix seemed like the best option (as always) and voila! One of the best parts of this recipe is that it accounts for the moisture in the zucchini so you don’t have to waste time or nutrients by squeezing it out. It truly is a win-win all around. Now go eat some veggies ;)
Yield: 12 muffins
Ingredients:
6 tablespoons coconut or avocado oil
1 cup sugar
2 teaspoons vanilla
1 ½ teaspoon apple cider vinegar
1 ½ cup all-purpose flour
6 tablespoons cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
¼ teaspoon nutmeg
2 ¼ cup shredded zucchini (do not squeeze out the liquid!)
1 cup dark chocolate chips or chunks
Directions:
Preheat oven to 350 degrees and prepare a muffin tin with muffin liners.
In a large bowl, or the bowl of a stand mixer, mix together the oil, sugar, vanilla, and apple cider vinegar until well combined.
Next add in the flour, cocoa powder, baking soda, baking powder, salt, and nutmeg and stir together (The mixture will look very dry, almost sandy, but don’t worry, the zucchini will fix that!).
Add the zucchini to the bowl and mix until well combined. As you stir, the liquid from the squash will make the batter the perfect consistency. However, if you are using a large, older zucchini, it is possible there may not be enough moisture. This happened to me once where it was still very dry and crumbly even after stirring in the squash - I simply added water one tablespoon at a time until the mixture resembled cake batter and they still turned out great!
Fold in most of the chocolate chips, reserving some to sprinkle on top.
Place the batter in the muffin liners, sprinkle the remaining chocolate chips on top, and bake for 25 minutes (or until a toothpick comes out clean).
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