Although these muffins contain zucchini, they’re not meant to be a way to “sneak” veggies in — they’re a way to celebrate them! My family loves this treat for breakfast, paired with a scoop of cottage or ricotta cheese or with a schmear of nut butter. They also stand alone as a snack because they provide satisfying protein, whole grains, fiber and a host of other important nutrients.

Just a warning — you may want to bake up a few extra batches — these muffins freeze beautifully for about 3 months, so you might want to have some on hand to grab one before leaving the house to enjoy as a perfect late afternoon pick-me-up!

Chocolate Zucchini Muffins

Ingredients:

• 1/3 cup avocado oil or extra light olive oil
• 1/2 cup turbinado sugar
• 2 large eggs, at room temperature
• 1/2 cup plain Greek yogurt (any type and any amount of fat)
• 1/2 cup mashed banana (1 small)
• 1-1/2 teaspoons pure vanilla extract
• 1-1/2 cups whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons of chia seeds
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup coarsely grated zucchini (about 1 medium-large; do not drain)
• 3/4 cup chopped unsalted nuts (your favorite types)
• 1/2 cup dark chocolate chips
• Cooking spray

Instructions:

• Preheat the oven to 350°F and spray mini muffin pans with cooking spray. Set aside.
• Whisk together the oil, sugar, egg, yogurt, mashed banana and vanilla together in a medium bowl until combined.
• In a large bowl, whisk together the flour, cocoa powder, chia seeds, baking powder, baking soda, salt, and cinnamon.
• Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula just until combined. Try not to over mix.
• Fold in the zucchini, nuts and chocolate chips.
• Pour batter into the muffin tins, filling each cup around half-way.
• Bake for around 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the muffins from their pans and place them on a wire rack to cool.Yield: ~22 mini muffins