When I was growing up, one of my favourite treats was going to our favourite bakery and getting chocolate zucchini cake. As a teeny little vegetarian I was blown away- it was basically chocolate bread, but healthy! (Vegetables in baking = at least a little healthy, right?). I was reminded of them last week and couldn’t get it out of my head- I needed them again, and I hadn’t baked in months.

That sounds like a mission to me :)

They were so tasty (and topped with melty chocolate chips!!) that they were clearly too dangerous to keep in the house- they went straight into the studio for sharing. Thank goodness for friends!

Chocolate Zucchini Muffins

Adapted from FoodNetwork (very true to their recipe)

Grab…

• 1 cup flour
• 3/4 cup sugar
• 1/3 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Silk almond milk
• 2 teaspoons vinegar
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

1. reheat oven to 350°F. Line a muffin tin with 12 paper liners.
2. In a medium bowl whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt.
3. In another bowl whisk together Silk, vinegar, vegetable oil, beaten egg, and vanilla until combined.
4. Pour Silk mixture over dry cocoa mixture and stir by hand until all the flour is incorporated.
5. Stir in the zucchini followed by boiling water. The mixture will be thin.
6. Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips and bake for 13-17 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.