I am always searching for new ideas to make breakfast fast and interesting for my kids during the week and as I saw a post from Bon Appétit for a chocolate and zucchini cake, I thought it would be a delicious way to get my kids to eat a vegetable, that they normally don’t like, and cover it up with chocolate!
Preheat the oven to 350°F and spray a muffin pan with cooking spray. In a small bowl, whisk together the yogurt, sugar, eggs, oil and vanilla. In a seperate bowl, whisk together the remaining ingredients, except the zucchini. With a spatula, combine the wet to the dry and fold until fully combined. The batter will appear very dry and that’s ok because as you then incorporate the grated zucchini to the mixture, you will see the batter become more smooth.
With an ice cream scoop or spoon, put the mixture into the muffin pan evenly and sprinkle with a few oats and/or raw sugar. Bake for 20 to 25 minutes, until a tester comes out clean. Let cool in the pan for 10 minutes before removing and place on a cooling rack. Will keep well wrapped on the counter for 3 days or freezer for 3 months. Do not refrigerate.
Happy baking! :o)
Makes 12 muffins
- 1 1/2 cups of all-purpose unbleached flour
- 1 cup of oats (regular not quick-cook)
- 1/3 cup of cocoa powder
- 1 tbsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1/2 tsp of cinnamon
- 1/2 cup of plain 2% yogurt
- 1/2 cup of canola oil
- 1/2 cup of packed brown sugar
- 2 eggs
- 1 tsp of vanilla extract
- Oats or raw sugar for sprinkling (optional)