Chocolate Zucchini Muffins/Cupcakes

The finished product

We planted a little garden for the first time this year and in it we planted several zucchini plants. They happened to be the only starts from seeds I planted that I didn't kill :/

Old picture of our garden

Our zucchini is actually growing well, a little too well for  me to keep up with.  I've made veggie kabobs and baked it with cheese, but I have so much I decided to find some fun recipes to modify.  I found this one for Chocolate Zucchini Cake and changed some things it to make it more nutritious. 

Ingredients:
* 2 1/2 cups spelt flour
* 1/2 cup cocoa powder
* 2 1/2 tsp baking powder
* 1 1/2 tsp baking soda
* 1 tsp salt
* 1 tsp cinnamon
* 1 cup honey (you may substitute with sugar or other sweetener for vegan option)
* 1 egg (for vegan egg substitute click HERE)
* 2 tsp vanilla extract
* 4 Tbs pureed avocado
* 1/4 cup prune baby food
* 3 tsp orange zest
* 2 cups grated zucchini
* 1/2 cup milk (cow, soy, hemp, coconut, etc)

Pre-heat oven to 350 degrees. Grease muffin tin and set aside. In a medium bowl, mix together flour, cocoa, baking powder, baking soda, salt and cinnamon. Set dry mixture aside.

In a large bowl, mix honey, egg, avocado, prunes, vanilla, orange zest, zucchini and milk.

LOVE my Kitchen Aid stand mixer!

Slowly add dry mixture to the wet mix and mix until combined well.  Fill each muffin slot 3/4 full with batter. Bake in pre-heated oven for 18-20 minutes. 

Optional: serve with cream cheese frosting and chopped walnuts. This of course, is not vegan, but neither am I ;-)