Chocolate Zucchini Muffins

This recipe has been on our short-list of breakfast foods since we started growing our own zucchini. It has evolved from a recipe I found online to a healthier, less sweet, slightly more moist version. You can play with the ratios and types of flours to fit your family's taste. They keep in an airtight container for about 2-3 days or freeze very well. Often I'll make them on the weekend and then use the frozen ones for a quick breakfast before the morning school rush. The recipe makes about 22 muffins.

Ingredients:

1 cup organic sugar

3/4 cup canola oil

2 tsp vanilla extract

3 large eggs (room temperature)

2/3 cup plain yoghurt

2 1/4 cups shredded zucchini (about 1 medium zucchini)

1 1/2 cups whole wheat pastry flour

1 cup all-purpose flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

1/2 teaspoon cinammon

Directions:

1. Preheat oven to 375 degrees F

2. Grease (or non-stick canola spray) two muffin tins, (leaving 2 empty)

3. In a large bowl. whisk together sugar, oil, vanilla, eggs, and yoghurt until smooth

4. Add the zucchini and whisk

5. In a medium bowl, whisk together the flour, cocoa, baking soda, salt and cinammon

6. Add the dry ingredients to the wet ingredients and mix just enough to combine

7. Fill muffin tins until each is about 3/4 full

8. Bake for about 20 minutes until a toothpick comes out clean, but before the edges brown.