- 1 zucchini, grated (about 2 cups)
- 1/3 cup boiling water
- 1/2 honey
- 1/2 cup olive oil
- 1/4 cup raw sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp himalayan sea salt
- 1 1/2 cup wholemeal self-raising flour
- 1/2 cup cocoa
- 1/2 cup blueberries (optional)
Add honey, olive oil, egg, vanilla, cinnamon, salt and sugar. Stir until just mixed.
Stir in cocoa and flour and mix gently. Add blueberries.
Spoon mixture into a greased muffin tray - I used the mini ones which makes for easy eating for my little ones.Bake at 180°C for 12 minutes or until cooked through.
Keep in an airtight container. Not sure how many days these Chocolate Zucchini Muffins will 'last' as these were so good they were eaten in two days!
Makes 28 mini muffins.