Chocoate Zucchini Muffins

I needed a way to use up more of the zucchini I got at the farmer's market.  I ran out of cinnamon on my previous batch of zucchini bread so looked for a new way to bake it up.  These turned out delicious - moist and flavorful without being too sweet.  After sharing them at our family reunion this past weekend, we have received a cousin rating: 10 out of 10! 

Chocolate Zucchini Muffins

adapted from www.joyofbaking.com

1 c. whole wheat flour
1 c. white flour
1 c. baking cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
2 Tbsp. flaxseed meal combined with 6 Tbsp. warm water
1 c. white sugar
1 c. brown sugar
1/2 c. coconut oil
1/2 c. apple sauce
2 tsp. pure vanilla extract
3 c. shredded zucchini

In a large bowl, combine flours, cocoa, baking soda and powder, and salt. 

In a separate bowl, blend the eggs, flaxseed meal combination, sugars, coconut oil, apple sauce, and vanilla.  Blend well.  (If coconut oil is still in solid form, heat slowly over low heat on the stove, allow to cool, and then add to mixture.  If you do not have coconut oil, canola oil can be substituted.)

Mix together wet and dry ingredients until just mixed.  Fold in zucchini.

In muffin tin lined with muffin papers, scoop batter.  Bake muffins at 350 degrees for 20-23 minutes until toothpick inserted in the center comes out clean.

Makes 2 dozen muffins.

Food for Thought: As always, this is a great muffin recipe for freezing.  Simply pour batter into muffin papers, flash freeze for 2 hours, and then empty into a freezer bag.  When ready to bake, don't thaw.  Simply place in muffin pan and bake at same temperature adding 5-10 minutes to the baking time.  It is helpful to use the foil muffin papers as the paper ones tend to fall apart when baking after freezing.