I got gorgeous bright big green zukes from the farmer’s market and in my endeavor to make as many creative and clever dishes for my family, I came up these fantastically moist, super chocolate-y, extra healthy, kid friendly muffins with not just one secret ingredient – but two! Zucchini + avocado. It’s not because I want to hide healthy things in chocolate. These muffins are genuinely delicious!
makes 40 mini muffins
1 cup grated zucchini
1 teaspoon salt
1 1/4 cups all purpose flour
1/4 cup cocoa powder
1 scanty cup vegan sugar (I used non-GMO beet sugar)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 regular size avocado
1/2 scanty cup water
1 teaspoon vanilla extract
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
Using a box grater, grate the zucchini and place it into a strainer over a bowl. Salt with 1 teaspoon of salt and stir around. Let sit for at least 15 minutes if not longer and press out the water.
Preheat the oven to 350. Make flax eggs and set aside. Mash the avocado.
Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a mixing bowl and mix lightly with a fork to combine. Add the zucchini, avocado, water, vanilla extract and flax eggs. Using a hand mixer, mix well until batter forms.
Use a small ice cream scooper to spoon the batter into the muffin tins. Bake for 25 minutes. Enjoy!
