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Moist, chocolatey and packed with a vegetable.  Last year, I had scores of zucchini in our garden and made plenty of these muffins.  I hope our harvest this year will be just as good! You can lower the amount of sugar used to make them healthier or increase to 1 1/2 cups to turn them into cupcakes.

Chocolate Zucchini Muffins

1/3 cup nondairy milk
1 tsp lemon juice
Ener-G (or other brand) egg replacer for three eggs + 6 Tbsp water
1 cup sugar
3/4 cup canola oil
2 tsp vanilla extract
4 oz (128 ml) pureed fruit such as applesauce, or a small jar of organic fruit baby food
(try mango if you can find it)

2 cups grated zucchini (two zucchini)
2 1/2 cups all-purpose flour
1/2 cup cacao powder
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 cup dairy free chocolate chips (I use Enjoy Life mini chips)
1/2 cup chopped walnuts or pecan (optional)

Create buttermilk by combining the nondairy milk and lemon juice in a cup and let stand for five minutes.  Mix the egg replacer and water in another bowl, stir then let sit for five minutes.

Combine the sugar, canola oil and vanilla extract in a food processor.  Give the egg replacer mixture another stir, then add to the sugar mixture along with the buttermilk and pureed fruit/applesauce and combine.  Add the zucchini and combine again.

In a separate bowl, combine the flour, cacao powder, baking soda, salt and cinnamon and mix well.  Pour the wet ingredients into the dry ingredients and combine gently until just mixed, you should still see some clumps of dry flour.  The secret to great muffin texture is to not over-mix.  Add the chips and nuts and stir gently again.

Pour into muffin cups and bake at 375 degrees for about 30 minutes (or 20 minutes for mini muffins).  Let cool in pans about 10 minutes before removing.