Chocolate Zucchini Muffins — Melinda Lamarche

Chocolate and zucchini is not a combination you think of going together so nicely, but it really is a match made in heaven. These muffins are another great way to introduce zucchini to little eaters. They are delicious and nutritious all at the same time. We used up some zucchini from the garden for this recipe and the results were amazing! These double chocolate muffins definitely seem like a treat while delivering on fibre and a variety of other nutrients like vitamins and minerals from the other ingredients. They are great as a part of breakfast or a snack. We love them warm from the oven with some natural peanut butter on top, but they are just as good a few days later tossed into a lunch bag for a school snack or a snack on the run.

Chocolate Zucchini Muffins

Makes 12 muffins

Dry ingredients

1 ¼ cup whole wheat flour

1/3 cup unsweetened cocoa powder

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

Wet ingredients

1 cup zucchini, grated

¼ cup canola oil

1/3 cup honey or maple syrup

¼ cup applesauce

½ cup milk (any variety)

1 egg

1 tsp vanilla

¼ cup mini chocolate chips

Directions:

Preheat oven to 375 degrees and grease or line 12 cup muffin tin
In a small bowl, combine dry ingredients
In a medium bowl, combine wet ingredients
Add dry ingredients to wet, stir until just combined
Fold in chocolate chips
Pour into muffin cups and bake for 20-25 minutes or until tester comes out clean