Chocolate Avocado Zucchini Muffins

Preheat oven 350*F.  Bake 18-20 minutes

Makes:  2 and 1/2 Dozen using a 2-tablespoon cookie scoop

Cupcake/Muffin Liners and Pan

Ingredients: 

*1 cup Mashed Avocado (2 medium), blend in a blender or small food processor until smooth

*1/2 cup Almond Milk 

*2 Eggs, room temperature

*1/4 cup Extra Light Olive Oil, must be extra light or Vegetable Oil

*2/3 cup Brown Sugar

*2/3 cup Granulated Sugar

*2 teaspoons Vanilla Extract

*2 cups peeled and finely grated Zucchini

*2 and 1/2 cups Whole Wheat Pastry Flour

*1 cup Jet Black Cocoa Powder or Dark Cocoa Powder

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Kosher Salt

*1 teaspoon Ground Cinnamon

*1/8 teaspoon Cardamom, optional

*1 cup Semi-Sweet Chocolate Chips, a mix of mini and regular, for topping

Instructions:

In a medium mixing bowl add the blended Avocado, milk, eggs, oil, brown sugar, granulated sugar, zucchini and vanilla.  Whisk to gather until totally incorporated.

In a separate bowl sift together, flour, cocoa powder, baking powder, baking soda, cinnamon, Cardamon and salt.  Add a cup at a time to the avocado mixture, stirring until combined.

Scoop the batter into each cup and top with Chocolate chips.  Bake as directed above.

Cool completely.  Enjoy!  

Note:  You can double bag muffins and place in freezer for later date, will keep up to 2-3 months.

Recipe adapted from Food Network

Enjoy!
Lindy