Can I tell you how many times my son told me that he didn't want zucchini in these muffins. And then declared that he wouldn't eat them when I dumped it in. Then when it came time to eat the muffins, his declaration was quickly withdrawn as he tasted them and ate 4 in one sitting. Then declared these were his favorite muffins I have ever made. This is to say, when the flavor is right, it's just right.
Mexican Dark Chocolate Zucchini Muffins
Ingredients: 1/4 cup melted butter
1/2 cup grated zucchini
1/4 cup pure maple syrup
2/3 cup milk
2 tsp vanilla
1 tsp almond extract
1/3 cup vanilla coconut sugar
1/4 cup cacao powder
1 1/2 cups fresh milled soft wheat
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1/2 cup dark chocolate chips (63% cacao) + optional extra for topping
Preheat oven to 350 degrees. Add all the dry ingredients to a large bowl. Mix together, add all the wet ingredients, zucchini, and butter last. Stir in chocolate chips. Bake 12-15 minutes. Makes a perfect dozen.