chocolate zucchini muffins

Here I go again, finding a way to sneak veggies into a treat! I love baked goods; cookies, muffins, brownies, etc., but they are usually full of sugar, fat, and who knows what from a commercial bakery. Baking your own treats is the only way to know exactly what is in them, and you can make them as healthy (or as naughty) as you want. Even add a vegetable? Donʻt be scared, they are moist, fluffy, and chocolately. You wonʻt even notice the zucchini.

These muffins are kid tested, no refined sugar, vegan, and so easy. Donʻt just feed them to your kids, let them help out in the kitchen!

Chocolate zucchini muffins

• 2 cups grated zucchini
• 2 Tbsp peanut butter (or tahini for a nut-free version)
• 2 Tbsp coconut oil
• 1 cup almond milk or other milk alternative
• 1 tsp apple cider vinegar
• 1/2 cup maple syrup
• 1 tsp vanilla
• 1/2 tsp salt
• 1/4 cup raw cacao powder
• 2 cups unbleached all purpose flour
• 1 Tbsp baking powder

Start by preheating the oven to 350 degrees F. Grate the zucchini and set aside. One medium zucchini is about 2 cups when grated, isnʻt that nice?

Whisk together the milk and apple cider vinegar and set aside, it will start to curdle and represent our vegan buttermilk. If the coconut oil isnʻt liquid, warm it up and combine it with the peanut butter, maple syrup, vanilla, salt, and raw cacao powder in a small mixing bowl. In a large mixing bowl combine the flour and baking powder. Add the grated zucchini, milk and vinegar mixture, and the rest of the wet ingredients to the dry ingredients. Fold all ingredients together until just combined. Try to avoid over mixing, which will cause the gluten to develop and make your muffins dense instead of fluffy.

Scoop the batter into a greased or lined muffin tin. This recipe makes 12 muffins. Bake for 20-25 minutes at 350 degrees F, or until a toothpick comes out clean when inserted into the center of a muffin.