1 cup natural cane sugar
1/2 cup butter, melted
2 oz bittersweet chocolate, melted
1 teaspoon vanilla extract
1 cup white spelt flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups shredded zucchini
- Heat oven to 375. Grease a 12 cup muffin tin with butter.
- Beat eggs and sugar until smooth. Add butter, vanilla, and melted chocolate and beat until smooth.
- Sift together the dry ingredients, making sure there are no lumps of cocoa. Add the dry ingredients to the wet and stir just until combined. Fold in the zucchini.
- Fill muffin cups and bake for 30 minutes or until a toothpick inserted in center of muffins comes out clean. Makes 1 dozen.