Zucchini Chocolate Chip Muffins

I feel like most things I make center around chocolate. And honestly I see no problem with that. I'm starting a challenge of 30 days of healthy lunches but I still feel that even if you are trying to eat healthy and 'what you should' that you should also indulge every now and then to feed your soul. It's all about balance. And hey, these have vegetables in them.

The great thing about zucchini is that you can put it in a lot of baked goods and it keeps the piece moist and adds fiber. Great flavor and benefits? It's a win win.

These muffins aren't terribly sweet but more of a balance between sugar and spice. You get chocolate's sweetness offset by the muffin's spicy hint of cinnamon.

Zucchini Chocolate Chip Muffins

1 1/2 cups flour

3/4 cups sugar

1 tsp baking soda

1 egg

1/2 cup butter, room temperature

1/4 cup almond milk, or whole milk

1 tsp cinnamon, heaping

1/2 tsp salt

1 tsp vanilla

1 zucchini, shredded

1/2 cup mini chocolate chips

Preheat oven to 350 F

Cream the sugar and butter together till smooth. Mix in the egg. Add the milk, flour, vanilla, baking soda, cinnamon, and salt. Mix until just incorporated. Fold in chocolate chips and zucchini. Use a 1/4 cup measuring spoon to divide up batter into muffin tins. Bake for 20 minutes or until toothpick comes out clean.

Excellent with Italian Roast coffee :)