Chocolate and zucchini are a perfect pairing in this healthy, hearty muffin. Great for school lunches or for breakfast on the go.
Course Breakfast & Brunch
Prep Time 15minutes
Cook Time 18minutes
Total Time 33minutes
2cupswhole wheat pastry flour
1/2cupmuscovado sugaror dark brown sugar
3/4teaspoonfine sea salt
1/4cupmelted coconut oilor vegetable oil
1 1/4cups2% milkor non-dairy milk
1teaspoonpure vanilla extract
1cuppacked grated zucchiniexcess water removed (about 2 medium)
1cupdark chocolate chipsor chopped chocolate
Preheat oven to 425F and place the oven rack in the center. Oil a 12-cup muffin tin and line it with cupcake papers.
Over a medium bowl, sift together the flour, cocoa powder and baking powder. Whisk in the sugar and salt.
In a large bowl, whisk the eggs until frothy. Mix in the oil, milk and vanilla. Pour the dry ingredients into the wet and fold together with a few swift strokes.
Add in the grated zucchini and the chocolate chips. Fold all the ingredients together, being carful not to over mix.
Scoop the muffin batter into the prepared muffin tin and place on the middle rack of the oven. Bake for 5 minutes, then lower the oven temperature to 375F. Bak for an additional 12-16 minutes or until the tops spring back lightly when pressed.
Cool for 10 minutes in the pan, then remove and cool on a wire rack.
To prepare the zucchini, first wash zucchini and then finely grate it using the large side of a box grater. Using your hands, wring most of the excess liquid from the shredded zucchini. Pack it into a measuring cup.