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Double Chocolate Zucchini Muffins


2 cups unbleached all-purpose flour
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 (4.25-ounce) bar dark chocolate, chopped (used Ghirardelli 100% Cacao Unsweetened Chocolate)
3 extra large eggs
1 cup firmly packed light brown sugar
1/4 cup plus 2 Tablespoons neutral oil, like canola or safflower
1/4 cup plus 2 Tablespoons 0% fat Greek yogurt
2 cups finely grated zucchini
1 teaspoon pure vanilla extract
1 cup chocolate chips (used Ghirardelli 60% Bittersweet Chocolate Chips)
*2 tablespoon ground flax seed

Preheat the oven to 375° F.  Grease a 12-cup standard size muffin pan; set aside.  (You will have enough batter for 3 more muffins.  Grease another muffin pan, use small ramekins, or prepare a mini-loaf pan.)

In a medium bowl whisk together the flour, espresso powder, cinnamon, baking soda and salt; set aside.

In a separate small bowl melt the chocolate in the microwave or over a pan of simmering water; set aside.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand held mixer, beat the eggs and brown sugar on high speed until light and creamy in color, about 1-2 minutes.  Reduce the speed to medium and gradually pour in the oil.  Using a rubber spatula, scrape down the sides of the bowl; add the yogurt, zucchini, and vanilla and mix on low until combined.  With the mixer running, add the dry ingredients and mix until incorporated.  Add the melted chocolate and mix until combined.  Using a rubber spatula, fold in the chocolate chips.

Fill the muffin cups almost to the top.  Reduce the oven temperature to 350° F and bake the muffins for 20-22 minutes.  Allow the muffins to cool in the pan for 10 minutes.  Remove the muffins to a rack and cool.  Serve barely warm or at room temperature.

*I had a humongous zucchini from Hancock Shaker harvest weekly bag of veggies given from a very good friend of mine. I had to shred it and freeze the rest. This is officially my youngest son’s favorite muffin. He eats it for breakfast, lunch and dinner. I literally have to hide it or else he would finish it. Both of my kids love it and didn’t mind eating zucchini. I had made 2 batches already and both of it turned out well. enJOY!!!

Source: The Galley Gourmet