Chocolate Zucchini Muffins (Clean)

Submitted by MsTeechur

"I was looking for something to do with the zucchini from my garden but I wanted it to be clean and healthy. I also wanted it to be rich and tasty because I wanted to treat my friends! I threw this together with dark chocolate and it turned out amazing. It is not overly sweet, but that could be rectified with another half cup of sugar. (I preferred less.)"

 

• Ready In: 52mins
• Ingredients: 15
• Yields: 24 Muffins
• Serves: 24

ingredients

• 1 cup whole wheat flour
• 2 1⁄2 cups flour
• 2 tablespoons flax seed meal
• 2 tablespoons wheat germ
• 2 teaspoons baking powder
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 cup Dutch-processed cocoa powder
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup sugar (pure dried cane)
• 1⁄2 cup coconut oil
• 3 large eggs
• 1 cup plain fat-free yogurt
• 3 cups zucchini, shredded
• 10 ounces dark chocolate

directions

1. If not using dark chocolate chips, break up the dark chocolate into small chunks.
2. Shred the zucchini and set aside and allow to drain a bit.
3. Mix the dry ingredients together except sugar.
4. Cream together eggs, sugar (note, you can use white sugar but I prefer organic dried cane sugar as it not only is minimally processed, but it adds an amazing flavor like a light brown sugar), and coconut oil. Canola oil or butter can be substituted.
5. Add the yogurt and zucchini to the creamed mixture and then slowly mix in the dry.
6. Last, add the chocolate and mix by hand.
7. Put into prepared muffin tins. Be sure to grease them well!
8. Bake at 400 for between 18 and 23 minutes. Watch them because they go from almost ready to ready very fast.
9. Remove from muffin tins within five minutes and allow to cool on a rack or they stick to muffin tins.
10. Share with friends.