Super Chocolaty Zucchini Muffins

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I have been working on a few zucchini recipes since the fast growing vegetables became so prolific mid-summer. Some of my recipes have been epic fails, usually me trying to make things TOO healthy, and others just haven’t been good enough to share with you. This recipe for Super Chocolaty Zucchini Muffins, however, is so naturally sweet and moist, you just have to try it!

These zucchini muffins are sugar free and added oil free, flavourful, healthy and super moist, without being soggy. They are so good for you, you don’t have to feel guilty about indulging!

Both of my daughters HATE zucchini, yet, they managed a “Mom, these are good!” and a couple of “behind my back” muffin steals off of the counter this morning! My hubby stole his fair share too… Needless to say, they disappeared fast!

I love it when my family enjoys my baking. My thoughts are; eat up, fill your bellies and maybe, just maybe, less will be consumed from Starbucks or Timmies…. It’s an ongoing battle with the 19 year old crowd…

Why should you bake these delicious Super Chocolaty Zucchini Muffins?

They are filled with some pretty epic ingredients like:

• Zucchini (contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. Zucchini also contains antioxidants and anti-inflammatory phytonutrients). More info here.
• Dates (used here as a sweetener… are filled with fiber, antioxidants, promote digestion and elimination (if you know what I am saying), help in labour and deliver (wow!), improve skin and bone health and help gut flora growth) Dr. Greger
• Ground flax (high in fiber and omega-3 fatty acids, improves digestive health and relieves constipation) Mayo Clinic
• Ginger (is antibacterial, anti-inflammatory, keeps your mouth healthy, good for nausea, and relieves indigestion) WebMD
• Peanut butter (make sure that you buy a brand containing only peanuts, or substitute almond butter or another nut butter you enjoy)
• Cacao powder (contains disease-fighting plant compounds, easily absorbed iron and relaxation-promoting tryptophan)
• Cacao nibs (an excellent source of several minerals, including selenium, chromium, magnesium and manganese)
  
  

These muffins do NOT contain ingredients that promote inflammation and disease in the body, such as: butter, processed oil, eggs, and processed sugar.

So, these muffins are like a salad… for real.

I hope you give them a shot and show off to your friends and family how delicious plant strong food is!!

Super Chocolaty Zucchini Muffins

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Serves: makes 10 muffins Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 packed cup zucchini, grated
• 1/2 cup peanut butter, smooth or crunchy or 1/2 cup almond butter or other nut butter of your choice
• 8 dates, pitted - if they are not super soft, soak in hot water for 10 minutes, then drain
• 3 tablespoons water
• 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 5 minutes)
• 1/2 cup whole wheat flour
• 1/4 cup cacao powder, sifted
• 1/3 cup chocolate chips
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger (optional)
• 1 tablespoon cacao nibs

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Mix ground flax and water into a small bowl and allow to sit for 5 minutes.  Blend together the peanut butter, pitted dates, 3 tablespoons of water and flax eggs in a high speed blender until smooth. 
3. Mix the remaining ingredients, other than the cacao nibs, in a large bowl.  Pour the peanut butter/date mix into the bowl.  Add in zucchini and stir until mixed.
4. Once fully mixed, spoon into parchment paper muffin cups or into silicone muffin pans.  If you have neither, lightly grease the muffin tin first.
5. Sprinkle top of muffins with cacao nibs. 
6. Bake at 350 degrees Fahrenheit for 25 minutes.  
7. Remove from oven once a toothpick inserted comes out clean.  Allow to cool for 10 minutes, then remove the muffins and allow to cool on a rack until they reach room temperature. 

Enjoy!

                                                                 www.thevibrantveggie.com

Notes

You may want to double the recipe and freeze some!

If you enjoy this muffin recipe, you might also enjoy this recipe for Vegan Chocolate Crepes! Once you are done with your chocolate fix, head on over to the main course recipe link to find some yummy dishes filled with fiber and tons of veggies!