Zucchini is in abundance mid-summer, so take advantage of this brilliant squash when it is at its peak by enjoying it in creative ways – like muffins! These not-too-sweet dark chocolate zucchini muffins are moist and tender, thanks to the zucchini (don’t forget marvellously tasty too, thanks to the dark chocolate). When the zucchini is shredded, no one will even know they are in there!
MAKES 12 MUFFINS
Use organic ingredients when possible
1 ¾ cup buckwheat flour (a gluten-free option, or use regular all-purpose flour)
¾ cup dark unsweetened cocoa powder, sifted
1 ½ tsp baking powder
½ tsp sea salt
¼ tsp baking soda
¾ cup dark chocolate (at least 70% cacao content), finely chopped (or use dark chocolate chips)
1 cup unpasteurized local honey
1 cup full-fat coconut milk
1 tsp vanilla extract
1 cup packed shredded zucchini (approx. 1 zucchini)
12 very thin slices zucchini or 12 fresh raspberries (optional garnish)
Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or grease well.
Whisk together the buckwheat flour, sifted cocoa powder, baking powder, sea salt, and baking soda in a large bowl. Stir in the finely chopped chocolate (or chocolate chips) to the dry ingredients and set aside. In another bowl, whisk together the honey and coconut milk. Then whisk in the egg and vanilla until blended. Stir in the zucchini. Pour over the dry ingredients and stir just until moistened.
Spoon into prepared muffin pan. Place 1 zucchini slice or raspberry lightly on top of each muffin (if using), pressing lightly. Bake for about 22 minutes or until tops spring back when lightly touched. Let cool in pan on a rack for 5 minutes, then transfer muffins to the rack to cool completely.