Things are looking a little different around here today, thanks to the talented Erin and Melissa of Wooden Spoons Kitchen. I am so thankful for them and the opportunity to work with them. They made me feel like more than just another client- they truly cared, they listened, they took time to get to know me, and they patiently worked to develop a design and site which personally reflects me. I could not speak more highly of them and their work. Thank you, Erin and Melissa.
Today I’m celebrating the new site design with these chocolate zucchini muffins. We are right about at the peak of summer squash season and whenever I have more zucchini than I can handle, I’ve been making these muffins. I’m not going to tell you how many batches of these I’ve already made, but I will say that we eat these for breakfast, snacks, and dessert. A combination of whole wheat pastry flour and spelt flour keeps the texture light, they are lightly sweetened with coconut sugar, and the sweet aroma of coconut oil is a nice complement to the chocolate. Studded throughout are pieces of dark chocolate that become melty and oozy when you enjoy them warm. Having loads of shredded zucchini in these muffins qualifies them as healthy enough for breakfast, don’t you think? And adding a scoop of vanilla bean ice cream on top makes it a most delicious dessert.
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