Chocolate Zucchini Muffins

The other day I remembered my sister had given me a giant zucchini. It had been sitting in my fridge for a while and it was just time. So I pulled down my Happy Herbivore cookbook in hopes of receiving some direction on what to do with this monstrous vegetable and, true to form, I was not disappointed.


(I'm posting the recipe, almost verbatim, from the Happy Herbivore's website, including the image.)

Moist and chocolatey, these muffins are healthy, almost completely fat-free, and have a veggie slipped in (but completely undetectable once baked) for those of you with kids who hate eating vegetables - like my two year old. I doubled the batch, because her recipe only makes 12, which for the effort - and how good they are - you'll want more. Also, that giant zucchini left me no choice.

Ingredients

1¼ cups whole wheat pastry flour
¼ cup unsweetened cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar (optional, and I used maple syrup instead)
½ cup unsweetened applesauce
¼ cup non dairy milk
1 tsp vanilla extract
1 cup shredded zucchini 

1/4 cup vegan chocolate chips (Trader Joe's brand is the best) 
 

Preheat oven to 350 F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar - or maple syrup - (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in  non dairy milk, vanilla, zucchini and chocolate chips. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.