Double Chocolate Zucchini Muffins Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 3 eggs (or vegan egg equivalent)
• ½ cup brown sugar
• ½ cup granulated sugar (I use organic raw cane sugar – I prefer the Florida Crystals brand which is available at most grocery stores)
• 1 cup oil
• 2 cups grated zucchini (I leave the peel on the zucchini for added color and nutrition)
• 1 teaspoon baking powder (I use Trader Joe’s baking powder which is aluminum-free)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla (I use Trader Joe’s Organic Alcohol-Free Pure Vanilla)
• 1 tablespoon Kaffree Roma powder
• 1½ cups semi-sweet chocolate chips
• ½ cup organic cacao powder (NOT cocoa powder)
• 3 cups organic all-purpose flour

Instructions:

1. Rinse the zucchini and chop off the ends. Do not peel the zucchini. Using a course grater (a grater with the larger holes), grate 2 cups of zucchini. You should not squeeze out the zucchini shreds. You need all the moisture zucchini naturally has for this recipe. Set the grated zucchini aside.
2. Heat oven to 350 degrees Fahrenheit.
3. Add the eggs (or vegan egg equivalent), brown sugar, granulated sugar, and oil to a large mixing bowl, and stir well.
4. Add the grated zucchini to the bowl, and mix.
5. Add the baking powder, baking soda, salt, and vanilla to the bowl, and mix.
6. Add the cacao powder, Kaffree Roma powder, and chocolate chips to the bowl, and mix.
7. Add the flour to the bowl, and mix the batter thoroughly to combine. Make sure there are no flour clumps at the bottom of the bowl. Try not to overmix the batter, because overmixing can make the muffins tough and dry.
8. Fill the muffin cups almost all the way full (I recommend using a stainless-steel cookie scoop to fill the muffin cups with batter). Note: This recipe yields two dozen muffins, so you will have to bake in batches unless you have multiple muffin pans. If you do use two separate muffin pans, I recommend baking them next to each other on the same rack in the oven. If you put one pan above the other on different racks, it might cause uneven baking due to oven air flow. If your oven bakes slightly unevenly as many ovens do, and if you are baking with two muffin pans in the oven at the same time, I recommend rotating the muffin pans part-way through baking (left to right and front to back) so that the muffins bake more evenly.
9. Bake for 30 to 32 minutes, or until a toothpick comes out clean when testing the muffins.
10. Allow to cool for about a half hour before eating.

Yields 24 muffins.

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