Phenomenal Phoods

Double Chocolate Zucchini Muffins

Ingredients:

• 1 1/2 cup finely grated zucchini
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup plain Greek yogurt or light sour cream
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 8 ounces dark chocolate chips or chunks

Instructions:

1. Preheat oven to 375 degrees F. and line a muffin tray with muffin papers or grease the tray really well.

2. Whisk together eggs, oil, yogurt or sour cream, vanilla and brown sugar until combined and smooth.

3. Stir in the zucchini, mixing just until combined with no large clumps of zucchini.

4. Add the white whole wheat flour, cocoa powder, salt, baking soda and baking powder, stirring just until combined. It is ok if there are some streaks of flour.

5. Fold in chocolate chunks or chips, saving about 1/3 of them to sprinkle on top before baking.

6. Fill muffin cups all the way to the top and sprinkle with remaining chocolate chips.

7. Bake for 15-18 minutes or until a toothpick comes out with just a few crumbs clinging to it, and the tops spring back when pressed with a finger.