Double Chocolate Zucchini Muffins

1 1/2 cups gluten-free, all-purpose baking flour such as Bob's Red Mill or regular flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon instant espresso or finely ground espresso coffee beans
1/2 teaspoon salt
3/4 cup granulated sugar
3 eggs
1/3 cup extra virgin olive oil
2 cups shredded zucchini, just the solid part, not the seeds, squeezed to remove excess liquid
6 ounces plain yogurt
3 ounces 72% dark chocolate, chopped optional
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Lightly oil a 12 cup cupcake pan.
In a small bowl, combine the flour, cocoa powder, baking powder, espresso, and salt. Whisk to blend ingredients.
In the bowl of an electric mixer,(or use a whisk by hand) combine the sugar and eggs. Beat on high with the whisk until light and lemony, about 3 minutes; whisk in the olive oil. Then whisk in the vanilla extract.
Stir in the zucchini until combined. Stir in half the dry ingredients, alternating with half the yogurt in 2 batches. Fold in the chocolate. Transfer to the prepared pan.
Bake in the middle of the preheated oven for 20 to 25 minutes or until the muffins are springy to the touch, and a sharp paring knife inserted into the center of the muffin comes out clean.
This recipe does not meet MHelathy Guidelines. 1/2018

Nutrition Information