Chocolate Zucchini Muffins

Sweet enough to be a muffin but healthy enough to not feel guilty eating!

Prep time 10 minutes
Cooking time: 25 minutes
Serves 12 regular or 24 mini muffins

Ingredients

2 ounces unsweetened chocolate

1 ¾ cups all purpose organic flour

1 teaspoon baking soda

½ teaspoon salt

1 cup milk

1 ½ teaspoons vanilla

½ cup butter (1 stick)

1 cup light brown sugar

1 large pasture raised egg

Directions

1. Preheat oven to 350 F.

2. Melt and let cool 2 ounces unsweetened chocolate.

3. Whisk together flour, baking soda and salt.

4. Beat in large bowl the softened butter.  Gradually add the brown sugar and beat on high until lightened in color and texture.  Add the egg and zucchini and mix in.

5. Beat in the chocolate just until blended.  Add the flour in parts, alternating with the milk and vanilla, beating on low until smooth.

6. Divide the batter among the muffin cups and bake until a toothpick inserted in 1-2 of the muffins comes out clean, 14 minutes for mini or 25 minutes for regular sized muffins.

Mike your own

Use dark chocolate instead of unsweetened
      Use 4 ounces dark chocolate
      Reduce the brown sugar, use ¾ cup

Sprinkle top of muffins with a few chocolate chips for a double chocolate effect.