Double Chocolate Zucchini Muffins aka Chocolate Cupcakes

Theo, Jane, Deacon and Aubrie all bought that these muffins are cupcakes. Ysa opened really wide and ate all that I offered. But Kayden's response was absolutely the best; he was actually quivering with joy and couldn't push it in his mouth fast enough. (First chocolate of his life - his parents gave it to him, just so you know.) In defence of all the adults that fed their precious children chocolate cake you should know that it disguised zucchini, chia seed, flaxseed, and whole wheat flour in the coating of yummy, yummy dark chocolate.

Fast, easy, and very yummy, you need to try these muffin-cakes. Eat them for breakfast or dessert - with or without the Backyard Mint Ice Cream.

Double Chocolate Zucchini Muffins

(adapted slightly from 20 Minute Supper Club)

2 cups shredded zucchini

3/4 cup flour

3/4 cup stone ground whole wheat flour

1/2 cup oat bran

1 cup brown sugar

1/2 cup good quality cocoa

1/4 cup milled flaxseed

1/4 cup chia seed

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 eggs 

1 1/4 cup buttermilk (or soured milk)

1/3 cup coconut oil

1 tsp vanilla

1 cup dark chocolate chips

Mix together the flours, oat bran, cocoa, flaxseed, chia seed, baking powder, baking soda, salt and cinnamon. 

In a separate bowl, whisk together the eggs, buttermilk, coconut oil, and vanilla. Pour over the dry ingredients and stir until dry ingredients are moistened. Add the shredded zucchini and chocolate chips and mix until combined. Spoon into 12 greased or paper-lined muffin cups. Bake at 375 F until the tops are firm to the touch, about 20-25 minutes. Cool in the pan on a wire rack for 10 minutes and then transfer to the rack to cool completely.