Double the Chocolate!

 That's an old zucchini from the fall that I forgot to freeze. Amazingly it's not decomposing.

 

School's out for summer....not quite forever, and no, I did not blow it to pieces (I should probably not even joke about that. Red Flag!!!). In all seriousness, though, I'm so relieved to be done with the majority of my coursework. Now I can take a brain break, and give my poor old kitchen some much needed attention. Whenever I want to celebrate something, I always look for chocolate. Good grade? That deserves some chocolate! Aced an interview? Why, I think a chocolate cookie is in order. Survived a Kinesis class? Two squares of dark chocolate wouldn't hurt :) So it's only fitting that I celebrate the end of the semester with some chocolate, while keeping it healthy!

The zucchini in this recipe (yay for fall freezing!) makes for a deliciously moist muffin, and if you can find some cacao nibs and grind them up (I used a coffee grinder) to use in place of the powder (I never have cocoa powder :|), you'll be in chocolate heaven! Also, the original recipe makes something like 20 muffins; I halved it, but you can double up.

 Healthwise Ultimate Chocolate Zucchini Muffins ( adapted from Iowa Girl Eats)

1/4 cup coconut oil
1/4 cup unsweetened applesauce
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup buttermilk
1 1/4 cups flour
1/8 cup ground cacao nibs (you can add an extra tablespoon to up the cocoa)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups shredded zucchini
1/2 cup chocolate chips

1. Preheat your oven to 325 F.  Beat the coconut oil, unsweetened applesauce, and sugar in a large mixing bowl. Add the eggs and mix to combine.  Next, add vanilla and buttermilk and mix to combine.
2. In a separate bowl, stir together flour, cocoa nibs , baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients in 3 batches, mixing until just combined before adding the next batch. Lastly, add the zucchini and chocolate chips and mix to combine.
3. Spoon the batter into lightly greased muffin liners, about 3/4 full. Pop in the oven and bake for 15-17 minutes or until a toothpick/knife inserted into the center comes out clean. Cool on a cooling rack and enjoy! (or take the risk and eat it warm...so gooey!)