Good morning, Beautiful. Nothing like waking up, and feeling zero guilt eating a muffin that tastes like a brownie. Why no guilt? With heart healthy olive oil, and a TON of zucchini in each bite, I would have to say it would be wrong NOT to eat this. At any time of day for that matter.
INGREDIENTS: 12-16 muffins
- 1/2 Cup Olive Oil (Use a fruity olive oil, or as mild of one as you have) (Canola oil will work too)
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 1/2 Cups of zucchini, cut into match sticks
- 1 Cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 Cup Cocoa Powder
- 3/4 Cup Chocolate Chips (Milk Chocolate)
Pre Heat oven to 350*
To begin, take one large zucchini, or two small, and cut into match sticks. I cut 1/4 inch slices, and cut each circle into sticks. In one bowl, whisk together the olive oil, sugars, vanilla and 2 eggs. Add in the zucchini, stirring to cover zucchini with the wet ingredients.
In another bowl, whisk together the flour, baking soda and powder, cinnamon, salt, and cocoa powder. Add the dry ingredients to the wet, and then add the chocolate chips.
With two cupcake trays, line with cupcake wrappers. Fill each 3/4 of the way up. Bake at 350* for 20-28 minutes or until your toothpick comes out clean. Store in an airtight container for 4-5 days.