Chocolate Zucchini Muffins

I adore zucchini, so much so that I'm surprised to learn not everyone shares my passion for the lovely, versatile vegetable.

This recipe, even though it has the word zucchini in it's name, is strictly for chocolate lovers; the zucchini is a nice bonus, but it only highlights the belle of the ball, decadent dark chocolate, so use the best quality chocolate bar and cocoa you can find.

Chocolate Zucchini Muffin Recipe

3/4 cup sucanat
1/4 cup butter, room temperature
1/4 cup virgin (unrefined) coconut oil
2 eggs
1/2 tsp vanilla
1/4 cup coconut milk
1 cup zucchini, grated
1/2 cup chocolate chips (from best quality dark chocolate bar [at least 70% cocoa]: simply freeze and break into small pieces with a sharp knife or ice pic)

1 cup whole grain pastry flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa, sifted
1/2 tsp ground allspice
1 tsp freshly ground cinnamon

Pre-heat oven to 350 degrees F. Line muffin tray with paper liners if it is not silicone.

In a medium bowl mix together sugar, butter and oil. Beat in eggs until well blended. Stir in vanilla, coconut milk, zucchini and chocolate chips.

In a separate bowl mix the dry ingredients. Add the liquid ingredients and stir by hand until just blended.

Divide batter among prepared muffin cups. Bake for 35 minutes. They should still be soft in the center and continue to set as they cool.