Zucchini Chocolate Chunk Muffins


Zucchini Chocolate Chunk Muffins
This recipe originally started out as chocolate chip muffins. Through multiple iterations, it became this version, containing zucchini, carrots and avocado and made with 100% whole wheat flour and unrefined sugar, This version is dairy free, and can be made gluten free by substituting all purpose gluten free baking flour in the same amount for the whole wheat flour.
  • 2 medium zucchinis
  • 2 medium carrots
  • 2 ripe avocados, peeled and pit removed
  • 4 eggs
  • 1½ cups unrefined (“whole”) sugar
  • 2 tsp vanilla
  • 4 c whole wheat pastry flour
  • 2 TBSP baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground cardamom
  • 3.5 oz bar of organic dark or other natural dark chocolate, coarsely chopped
  1. Preheat oven to 350 degrees. Prepare 24 large muffin tins or 48 mini muffin tins by oiling or lining with papers.
  2. Puree zucchini, carrots, and avocado in Vitamix or food processor until smooth.
  3. In a large bowl mix eggs, zucchini mixture, and unrefined sugar until combined. Stir in vanilla.
  4. Slowly add flour, baking powder, salt, cinnamon, and cardamom and mix until just combined.
  5. Fold in chopped chocolate.
  6. Fill prepared mini or regular muffin tins with batter and bake for 12-15 minutes for mini or 20-25 minutes for regular, until a toothpick inserted into the center comes out clean.
  7. Cool for 5 minutes on wire rack. Serve warm or cool.
This is a "double recipe" because these muffins never stay around long at our house. To make a single batch just cut all ingredient amounts in half. Extras can be frozen in an airtight sealed zipper bag or container.

The baking powder amount is not a typo! This recipe uses 2 tablespoons baking powder to offset the sometimes heavy texture obtained from using whole wheat flour and avocado.