I had a lot of Zucchini from out CSA this past week, and after shredding it earlier this week to make quesadillas with it, I decided to use the rest for zucchini muffins. I wanted something that was sweet enough to eat for dessert, because that is something I do tend to eat every night, yet healthy enough to have for breakfast- or my mid morning snack. These are what I came up with!
1 cup whole wheat flour- or flour of choice if trying to keep gluten free
1 teaspoon baking soda
1/4 teaspoon baking powder
dash of salt
1/2 cup unsweetened 100% raw cocoa powder
1/2 cup honey, although I used a little less due to the chocolate
1.5 cups shredded zucchini
1/2 cup coconut oil in liquid form
1 teaspoon vanilla
3/4 cup chocolate chips- I used Enjoy Life Mini Chips which are non dairy, non nuts, non soy
Preheat oven to 350 degrees. Butter muffin tin, or use muffin wrappers.
In large bowl mix flour, baking soda, baking powder, salt, and cocoa powder. Add chocolate chips and mix until everything is combined.
In another large bow whisk eggs, coconut oil, honey, and vanilla until all mixed. Add zucchini and continue mixing until all zucchini is covered.
Add the powder mixture and stir until all powder is covered in liquid mixture. Do not over mix.
Fill up muffin tins- 1/4-1/2 depending on the size you want. Put in oven and bake for 18 minutes, or until inserted toothpick comes out smooth.
**These are pretty chocolate-ly- if you do not want too much chocolate, I would skip out on the extra chocolate chips.
When you take the time to make your own foods, you know exactly what is being put into your body- and for that, your body will thank you! Remember to always eat for your body!