Double Chocolate Zucchini Muffins

Friends! I know what you really what... CHOCOLATE. Because honestly, who doesn't want chocolate?

(If you don't, I'm not sorry, I just don't understand you! We can still be friends though, I promise.)

I have a chocolate craving more than once a week. I try to tame it (currently) by eating peaches and frozen mango hunks. But nothing is quite like the gooey warmness of chocolate chips STRAIGHT OUTTA THE OVEN!

Meanwhile... The zucchini abundance persists! So...

chocolate + zucchini = a match made in What's On Hand Woman heaven

Double Chocolate Zucchini Muffins

1 1/4 cups whole wheat flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 pinch salt
2 tablespoons canola oil
1/3 cup honey/ maple syrup (because I didn't have enough of either)
1 tsp vanilla
2 eggs (use flax eggs if you'd like)
1 1/2 cups shredded zucchini 
1/4 cup mashed ripe banana
1/2 cup squeezed out zucchini liquid + soy milk to make it 1/2 cup
2 tbsp corn meal
2 regular sized milk chocolate bars smashed with spoon in packages (super fun smashing)

Preheat oven to 350. Spray muffin tins. Shred the zucchini. Squeeze zuke shred juice into a measuring cup. Add soy milk to make 1/2 cup.
In the dry ingredient bowl, mix flour, cocoa powder, baking soda, and salt. 
In the wet ingredient bowl, mix oil, honey/ maple syrup, vanilla, eggs, zucchini, banana, and zucchini liquid/ soy milk. 
Add the dry guys to the wet guys. Fold in corn meal and smashed chocolate bars.
Spoon into muffin tins, 3/4 of the way full. Bake 20-25 min, depends on your oven. ENJOY! YUM!

Office tested, coworker approved! Please make it your own, and use what you have on hand!

I often use other people's recipes as a launch pad for my own. Even the What's On Hand Woman needs a hand with the ratios in baking! To get the original version, check out The Ambitious Kitchen.

xoxo Sam