Chocolate-Zucchini Muffins

Yes, I made muffins again this week. To be fair, I didn't get to enjoy most of the ones I made for the contest. I decided to make these to use up a couple small zucchini I had lying around in the fridge and so I could bring some to my friend Kyle. Nothing says "thank you for always being nice enough to let me hitch a ride to work while my car is the shop" better than some chocolaty goodness.

I'd had my eye on these muffins ever since I got "The Happy Herbivore Cookbook" this Christmas. I love that they're made with zucchini, banana and applesauce (that's two fruits and one veggie!, in case you weren't counting) instead of added fat. Trust me when I say that these swaps don't noticeably affect the taste and texture of the muffins: they're fluffy, moist, chocolaty and delicious. So do yourself a favor and bake a batch of these. Enjoy them guilt free because veggie infused muffins don't count as a treat, right?

Chocolate-Zucchini Muffins
Published from "The Happy Herbivore Cookbook" with permission from author Lindsay S. Nixon
Serves 12

• 1 1/4 cup whole-wheat pastry flour (I used conventional whole-wheat flour)
• 1/4 cup unsweetened cocoa
• 1 1/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 ripe babna, mashed
• 1/2 cup unsweetened applesauce
• 1/2 to 1 cup raw sugar (I used 1/2 cup packed light brown sugar)
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (I grated it using the largest holes on my box grater)
• 1/4 cup chocolate chips (optional) (I didn't use any)

1.  Preheat oven to 350 F (175 C). Grease or spray a muffin tin or paper liners, if using.
2.  In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together.
3.  In a large bowl, cream mashed banana with applesauce and sugar then add non-dairy milk, vanilla, zucchini and chips, if using, stirring to combine.
4.  Add the dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
5.  Spoon into muffin cups 3/4 full.
6. Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.