Chocolate Chocolate Chunk Walnut Zucchini Muffins

If you are a parent, you have probably experienced the universal cry from your children for something sweet day in and day out.  This is the case with my youngest who is a very finicky eater.  It's hard to get the good stuff in him when all he wants is chocolate!  So, this was my answer to his chocolate-craving little soul that I could feel good about.  Of course, it's processed free, but it also has whole grains, vegetables, nuts, and chocolate - which is healthy when used the right way.  This recipe makes about 15 muffins.

1 1/4 cup milk or almond milk (warm, but not hot)
2 tsp. apple cider vinegar or lemon juice
2 cups whole wheat baking powder
1/3 cup cocoa powder
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup sucanat (read more here)
1 egg
3 Tbsp. pure maple syrup
1 tsp. vanilla extract
1/4 cup melted coconut oil or butter
2/3 cup chopped walnuts
1/3 cup dark chocolate chips or cut up dark chocolate bar
1 1/4 cup shredded zucchini (leave skin on)

Preheat the oven to 350 degrees.  Lightly spray muffin tin with coconut oil and set aside.  Mix the milk and vinegar/lemon juice and let it start to curdle then set aside.  Add the dry ingredients to a separate bowl: flour, cocoa powder, baking powder, baking soda, salt, and sucanat.  Mix the wet ingredients separately: egg, milk mixture, maple syrup, vanilla, and oil/butter.  (If your milk mixture is not warm enough, it will cause the butter or coconut oil to clump up.  If this happens, just put it in the microwave for a few seconds to liquefy it again.) Pour the wet ingredients into the dry and stir until combined.  Fold in the chocolate chips, walnuts and shredded zucchini.  Scoop batter into the prepared muffin tin and fill them about 3/4 of the way full.  Bake for 15 to 17 minutes or until a toothpick comes out clean.  Cool for a few minutes in the tin then transfer to a cooling rack until they are just slightly warm - my favorite time to eat them!

These are delicious muffins all by themselves, but can even pass as cupcakes if you put chocolate sauce or a processed-free frosting on them.  You can also eat them with butter or cream cheese, but I have to admit, I like them plain.  We put them in a freezer bag with the air squeezed out and into the freezer, so that anyone can enjoy a sweet snack whenever they wish.  Not bad for a healthy treat!