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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
When I began experimenting with this muffin idea, I knew that I wanted to create a healthy muffin that wouldn’t taste healthy. After all, which kid loves bran muffins (or anything like that)? When these muffins came out of the oven and the kids clamored for them, I waited with bated breath — would they approve? Baruch Hashem, not only did the batch disappear, but I had to promise to make it again for Shabbos! Yields 12 muffins
1/2 cup Gefen Cocoa
3 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
dash salt
3/4 cup packed brown sugar
scant 1/2 cup oil
2 eggs
1/2 cup soy milk or other pareve milk, such as Gefen Almond Milk (I used soy)
2 teaspoons vanilla extract
1 packed cup peeled, shredded, and drained zucchini (about 1 and 1/2 zucchini)
1/2 cup chopped walnuts or walnut nibs
1 cup chocolate chips, plus a little for topping muffins
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a 12-cup muffin pan.
In a medium mixing bowl, combine the first five ingredients.
In a large mixing bowl, mix sugar, oil, eggs, pareve milk, and vanilla extract until smooth. Stir into liquid mixture until just combined.
Fold in zucchini, walnuts, and chips.
Divide batter evenly between muffin cups. Sprinkle each muffin with a few chocolate chips.
Bake muffins for five minutes, then reduce heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15–18 minutes. Remove from oven and transfer to a cooling rack.
Food and Prop Styling by Renee Muller Photography by Chavi Feldman
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This recipe came out perfect! You would never guess there was zucchini in it. Rich and dessert-y muffins, but secretly veggies!