These chocolate zucchini almond muffins are a BRAND. NEW. RECIPE. As in, I’ve only made them twice in my life. And I feel desperate to share them with you immediately, even though my most recent post was also for a breakfast item. But as our mothers will tell us, breakfast is the most important meal of the day. I take this to heart and eat breakfast twice every day. So in that light, the more breakfast recipes, the better, wouldn’t you agree?
Especially when breakfast is a decadent, moist, chocolate muffin (or 3!) that tastes like dessert but actually has TWO vegetables in there! When I was first trolling around to bake these, I didn’t have some of the ingredients I wanted (such as banana or applesauce) to add sweetness, volume, & texture. A search through my fridge, however, produced some some cooked local pumpkin… I mashed it up and it added the perfect amount of moisture and just a bit of sweetness, without being noticeable in flavour. The pumpkin also provides hefty amounts of both Vitamin A and potassium. So you can feel extra good about eating a few of these little guys for breakfast.
The base of these muffins is the pulp left over from making my almond milk, and this time around I experimented with adding cocoa powder & a bit of sweetener to make chocolate almond milk. (And maybe that deserves a post to itself…) So then… I was left with a rich, chocolatey mass of pulp. I’m pretty sure it takes these bad boys to the next level of deliciousness. If you don’t make almond milk, (you should try it just once though! It’s so fun…) no worries. You can soak almond meal in store-bought almond milk for 15 minutes and proceed from there.
Whichever way you begin, you’re wind end up here… snarfing muffin after muffin in the name of “eating a good breakfast.” And I don’t blame you… besides, I think your mother would approve.