(Too good to be true) chocolate muffins

Let me start this off by saying that I’m not usually one for incorporating veggies into baked goods. So fast forward to me in my kitchen, starting down one leftover zucchini. What to do, what to make? I pulled up my Pinterest and found a recipe for vegan chocolate chip muffins, made with zucchini, it looked interesting and it called for one zucchini - perfect! Although my version won’t qualify as vegan (only had cow’s milk in the fridge!), I’m happy to say it was moist, chocolatey and we’ve added it to the file of “acceptable chocolate based breakfasts and snacks for everyday”.

Ingredients

1 1/4 cup white whole wheat flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1/3 cup honey

3 Tbsp vegetable oil

1 tsp vanilla

1 cup shredded zucchini (approximately 1 zucchini)

1/3 cup unsweetened applesauce

1 cup milk

1/3 cup chocolate chips

Instructions

Preheat oven to 350 degrees F. Prepare a muffin tin with 12 liners or spray with oil.

Shred the zucchini and gather in clean dish towel to squeeze out moisture – squeeze out as much as you can!

Whisk together flour, cocoa powder, baking soda, and salt in a bowl. In separate bowl stir together oil, honey, vanilla, zucchini, applesauce, milk and chocolate chips.

Add the dry ingredients to the wet, taking care to add slowly. Stir until just combined, the mixture may appear runny.

Spoon into muffin tin and bake for about 20-22 minutes. When a toothpick comes out clean, they are done!

Remember to store in the refrigerator, or wrap and freeze for future use!

*Adapted from recipe found here.