My sister got way too excited with the zucchini haul this year. Seriously. When she found out that zucchini is a perfect cancer-fighting superfood, she went straight out and brought me an armful of huge zucchinis to eat. Luckily enough, zucchini boasts myriad methods of preparation: the ever-popular zoodles, baked as boats, stir-fried, carpaccio’d, and even raw in salads (for those daring enough to swallow so.much.green.)

I ate so much zucchini that, finally, enough was enough.

Only problem?

We still had three zucchinis left.

So we went the kiddy route: hide the zucchini taste and revel in your healthy naughtiness!

The Recipe:
Makes 12 muffins

Ingredients

1 c zucchini, finely-grated
2 large eggs
1/2 c olive oil or other neutral oil
1/3 c honey
1 tsp vanilla extract
1.5  c gluten-free flour
1 scant tbs ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1 tbs baking powder
1/8 tsp salt
1/2 c of 70% dark chocolate chunks

Directions

1. Preheat oven to 350F (180C), and line 12 muffin cups with paper liners.
2. In a medium bowl, whisk together the eggs with the oil, honey, and vanilla extract. Mix in grated zucchini.
3. In separate bowl, sift together the dry ingredients: the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Make a well and mix in the wet ingredients.
4. Gently stir the chocolate chunks into the muffin mixture and spoon into the muffin tin.
5. Bake for 20 min, or until a tester inserted into a muffin comes out clean.

Variations: some people like to add walnuts or dried cranberries or other interesting mix-ins. I just prefer the chocolate.