Serves: 12 muffins
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
(adapted from wholeandheavenlyoven.com )
In our house, we have one little munchkin who is what is commonly
known as a picky eater, so I am constantly experimenting with ways to get some goodness into him. I found these on the fab website
wholeandheavenlyoven.com and they only lasted 24 hours! Enjoy!
3/4 cup coconut sugar (or brown sugar)
1/4 cup vegetable oil
2 large eggs
1-1/4 cups milk
2 teaspoons vanilla extract
2 cups white whole wheat flour
1/2 cup unsweetened cocoa powder
4 teaspoons baking powder
1/2 teaspoon salt
1 cup tightly-packed shredded zucchini
1 cup semisweet chocolate chips (or chunks) - optional
Preheat oven to 210 degrees. Lightly grease a 12-cup muffin tin. Set aside.
In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid mixture until just combined. (batter will be very thick) Fold in shredded zucchini and chocolate chips. NOTE: Chocolate Chips are optional - I do not use them as the muffins are sweet enough without them :)
Divide batter between greased muffin cups and smooth tops. Bake muffins at 210degrees for 5 minutes, then reduce heat to 180degrees and continue baking an additional 15 minutes.
Cool muffins in pan 5 minutes before transferring to a wire cooling rack. Notes: Store muffins in an airtight container at room temperature up to 3 days. Muffins may be frozen up to 1 month.