Today’s weather in mid-Nebraska is a bit bleak so for lunch I needed two things: warmth and chocolate. The cold-day lunch I decided on that hit the spot I was aiming for was a steaming bowlful of cumin-tortilla soup with a fresh chocolate zucchini muffin (or two or three . . . go ahead and count one as your dessert).
These are such a sweet muffin treat they might be better classified as dessert. Hey, dessert along with soup is the best way to go, isn’t it? It is on cold, bleak days.
- 2 cups freshly ground whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 cup of cocoa powder
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg or cardamom
- 3/4 cup of yogurt
- 1/2 cup agave nectar
- 1/2 cup of coconut oil
- 2 eggs
- 1 1/2 tsp vanilla
- 1 cup zucchini, shredded
- 1/2 cup semi sweet chocolate chips
Preheat oven to 350 degrees.
Mix all dry ingredients together in one bowl. Blend all liquids together and then stir zucchini in before combining the liquid mixture with the dry ingredients. Stir until the flour is almost all moist, add the chocolate chips and stir a couple more times to distribute the chips.
Fill 12 greased muffin cups with muffin batter and bake at 350 degrees until baked through (around 18 minutes).
Cool slightly on a wire rack before serving.