Now that the days are getting longer, they are also starting to feel busier!  I think I am trying to cram too many things into the daylight hours.  Perhaps I should dial it back a bit on all my Spring to-do lists.

I love the feeling of new possibilities that come with Spring, but for some reason it’s an anxious time for me; even as a child I remember feeling butterflies in my stomach when the sun started to feel a little warmer.   Probably some weird suppressed memory or maybe it’s because beach season is getting closer and I’ve spent all winter baking cupcakes and cookies for a blog.  Yup, that’s probably it.

My brother was visiting us for the week last week and oh my good God I’ve never seen anyone eat so much unhealthy food in my life!  Fast food for every meal, and ice cream cakes, chocolate bars and cookies in between (I may have been the enabler of the cookies).  I was in no rush to have him go, but I was looking forward to not having so much unhealthy temptations passing through my house at every meal.  So to help steer us back in the right direction today’s treat is a Healthy Double Chocolate Zucchini Muffin.

These muffins are super moist and ooh so chocolaty!  And don’t worry, for those of you who may be skeptical, no you can’t taste the zucchini.  I was literally trying to hide from Aaron while grating the zucchini so he wouldn’t have a jaded opinion of my muffins!  He’s not a fan of zucchini to say the least, but he was very much a fan of these muffins!

With the yogurt, maple syrup, coconut oil, and finely grated zucchini you are left with a very moist muffin.  Some people recommend squeezing out some of the liquid from the zucchini before adding it but because the batter was quite thick, I left it in and was glad I did with the end result. You can always set it aside and add it after if needed.  Enjoy!

Healthy Double Chocolate Zucchini Muffins

*Makes 12 muffins

Ingredients

1 cup whole wheat flour, 1 tbsp removed
1 tbsp corn starch
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup plain yogurt
1/4 cup maple syrup
1/4 cup coconut palm sugar (white sugar will work in a pinch but you lessen the “healthiness” of the muffins)
1/4 cup coconut oil, melted
2 tsp vanilla extract
1 cup grated zucchini
1/2 cup dark chocolate chunks (I added a little extra)

Directions

Preheat oven 350 degrees.

Prepare muffin pan with muffin liners and set aside.

In a large bowl, whisk together flour, corn starch, cocoa, baking powder, baking soda, and salt.

In a separate bowl whisk eggs until frothy, then add in yogurt, maple syrup, sugar, coconut oil and vanilla.  Mix until well combined.

Fold in zucchini.

Combine wet and dry ingredients and mix just until combined.  The batter will be thick.

Fold in dark chocolate chunks.

Spoon batter evenly into prepared muffin cups, about 3/4 way full.

Bake for 16-18 minutes, until toothpick inserted comes out clean.

Allow to cool slightly but I recommend eating them while still warm.  Enjoy!

By Three Happy Folk

Adapted from Running With Spoons