01 Sep Double chocolate zucchini muffins
It’s zucchini season! Yes!! Every cooking magazine is featuring them; every food blog has its zucchini recipe. I have to participate in the seasonal trend because I love zucchinis! They are versatile and yummy and healthy and low calorie… They offer plenty of benefits and therefore let’s make good use of them.
Last Thursday when I picked up my organic baskets from Les Fermes Tournesol, I had 5 beautiful zucchinis and although I used up most of them, I know that tomorrow night I will probably get some more so this is the perfect time to bake some delicious muffins. I use zucchinis in muffins and cakes all the time and this recipe is particularly successful with my kids due to the seemingly high chocolate content (although I used raw organic unsweetened cacao powder and only a few 70% dark chocolate chips).
Ingredients (makes 12 muffins)
- 1 ½ cup of whole wheat flour
- ½ cup of cocoa powder (I used raw organic cacao powder but you can make with regular cocoa powder)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup of coconut sugar (regular white sugar works as well)
- ½ cup of milk
- ¼ cup of canola oil (melted coconut oil works as well)
- 1 cup of shredded zucchini (squeezed with hands to remove excess moisture)
- ½ cup of dark chocolate chips (I use Camino chocolate chips 71% cacao content)
- Preheat oven to 375 degrees F.
- Line a 12 cup muffin tray with liners.
- In a medium bowl, mix flour, cacao powder, baking powder and baking soda. Mix gently with a whisk so that dry ingredients are well combined.
- In a separate large bowl, beat eggs with sugar, milk and oil.
- Add dry ingredients to the wet mix and fold over a few times.
- Then add the zucchini and chocolate chips making sure to distribute evenly without over mixing.
- Spoon batter in lined muffins trays and bake in the oven for 25 minutes or until a toothpick comes out clean.
- These muffins are not overly sweet but they do taste chocolaty and therefore are very satisfying.