It's fall and there's a lot of zucchini around! I always seem to end up with some from my friends gardens. (Thanks friends!)
I love zucchini. Grilled. Panfried with a little parm. And even fresh with a little bit of dip. But I also love to bake with it. And this is one of my all time fav muffin recipes!
CHOCOLATE ZUCCHINI MUFFINS
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup sugar
1/2 cup cacao powder (or cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 - 2 tablespoon hemp hearts (optional)
1 tablespoon chia seeds (optional)
1 large egg, lightly beaten
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1/3 cup milk
3/4 teaspoon vanilla
1 cup grated zucchini
1/2 cup chocolate chips
1. Preheat oven to 350 degrees F and grease muffin pan (or line with paper.) I like to use silicone muffin cups. Easy to pop out and good for mother nature too.
2. Combine flours, sugar, cacao, baking soda, salt, cinnamon, hemp hearts and chia seeds.
3. In separate and larger bowl, combine all the wet ingredients and mix together. Add in the chocolate chips.
4. Pour into muffin liners and bake for 20-25 minutes or until toothpick comes out clean.
I typically add hemp hearts and chia seeds to all my baking. Adds a little extra protein, fibre and a little bit of a crunchy texture.
Makes about 12-18 muffins. Throw them in a ziplock bag for the freezer so they are easy to pop out for school lunches! This recipe doubles well and my kids love them!
(Thank you to www.eat-drink-love.com for the original of this recipe. I adapted it slightly.)