Even though I’m a dietitian and love me a huge kale salad more often than not, sometimes I’m just not feeling those veggies. To compensate, I decided to hide some greener than green zucchini (which is super cheap and in season right now BTW) in a chocolat-ey baked good. I developed my own version of this recipe based off of what I already had on hand in my own kitchen. The result? When masked in chocolate, eating your veggies isn’t difficult at all. In fact, it’s a little too easy…
QUICK! Take advantage while zucchini is still in season and BAKE THESE MUFFINS.
Double Chocolate Zucchini Cherry Muffins
1 C oat flour* ½ C pure maple syrup
½ C cocoa powder 5.3 oz container plain or vanilla Greek yogurt
1/2 tsp. baking soda 1 small zucchini, grated
1 ½ tsp. baking powder 2 tsp vanilla extract
1 egg, beaten ½ C chocolate chips
1 chia or flax egg** ¼ C dried cherries
Preheat oven to 3500 F. Coat a 12-cup muffin tin with cooking spray. In a medium bowl, whisk together flour, baking soda, and cocoa powder. In a large bowl, mix together maple syrup egg, chia/flax egg, yogurt, zucchini and vanilla. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips and dried cherries. Pour batter into prepared muffin tins and cook 17-20 minutes or until done. Cool and enjoy!
*To make oat flour, add double the amount of flour called for with whole oats (i.e. in this recipe it would be 3 ½ C) into a food processor. Process until a fine flour has formed. Can also substitute whole-wheat flour or ½ whole-wheat, ½ white flour
**Optional (could sub another egg). To make, combine 1 Tbs. chia/ground flaxseed + 3 Tbs. water and let sit for a couple minutes until water is absorbed