And we are back with ANOTHER zucchini bread recipe (if you missed them, check out my Savory Feta Zucchini Muffins from last week here) but this time we are covering them in chocolate! Not so bad, eh?
It’s my 23rd (yikes! Weird!) birthday today so Wyatt and I took the day off to do whatever we please. So far we have just laid around in bed, I did some yoga, and then I made some delicious chocolate muffins. We are going on a picnic this afternoon at Hoosier National Forest so I thought these muffins would be perfect to bring along. I mean, what could be a better way to spend my birthday then baking and exploring outside with my boyfriend and puppy? Not much, I’d say. Here are a few new pictures from our lazy weekend around the house (since it rained so we couldn’t go camping like the original plan):
Tuko’s new hang out spot // Bruschetta // Lazy afternoons with Wyatt // New birthday outfit from my Ma // …more bruschetta // Kitchen Cacti Garden // Lazy morning with Wyatt // Citrus Plant from Wyatt for my birthday
And now onto the recipe! Hope everyone has a fantastic Tuesday. I’m off to go bake more for our afternoon picnic!
Dark Chocolate Zucchini Muffins
- 1 1/4 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup buttermilk (I made my own with this recipe)
- 1 egg, lightly beaten
- 1/3 cup agave or honey
- 2 Tablespoons coconut oil (vegetable will work fine if that is what you have)
- 1 tsp vanilla extract
- 1 large very ripe banana, mashed
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/4 cup dark chocolate chips (semi-sweet is fine too)
Preheat oven to 350 degrees and grease a 12-muffin pan. Wrap the grated zucchini in a clean kitchen towel and ring out any excess juice.
In a mixing bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the egg, honey/agave, buttermilk, oil, mashed banana, zucchini and vanilla.
Make a well in the center of the of the dry ingredients and and add the zucchini mixture. Fold the dry ingredients into the wet ones until combined.
Fill each muffin tin 3/4 full and bake for 15 minutes or until a toothpick can be stuck in the middle of the muffins and comes out clean.
Enjoy warm or save for tomorrow’s breakfast.0