A honey sweetened chocolate muffin made with the ancient grain einkorn and fresh zucchini. Add chocolate chips for a double chocolate treat or stick with just cocoa powder for a delicious breakfast option.
Preheat the oven to 350F. Line 12 muffin cups in a muffin tray.
In a large mixing bowl, combine the wet ingredients: melted butter, honey, Greek yogurt, eggs, and vanilla extract.
Place the shredded zucchini in a kitchen towel (I grate the zucchini right into the towel using a cheese grater). Bring the edges of the towel together and squeeze the base of the towel (where the zucchini is located) to remove excess water/juices.
Add the shredded zucchini to the batter and stir to combine.
Sift the einkorn flour into the wet ingredients using a fine mesh sieve (add the flour to the sieve and gently tap to sprinkle the flour into the bowl--this removes clumps that can form in the batter).
Add the remaining dry ingredients: cocoa powder, baking soda, baking powder, cinnamon, and salt.
Fold the dry ingredients into the wet ingredients until combined.
Stir in any mix-ins desired (optional): chocolate chips or nuts. I personally love the flavor of the muffins without chocolate chips or nuts, but if you want a sweeter muffin (the muffins aren't super sweet due to the honey), chocolate chips will add more sweetness.
Let the batter rest for about 5-10 minutes to allow the flour to absorb the wet ingredients.
Evenly divide the batter into 12 muffin cups (they will be full). If you don't want such large muffins, fill the liners just halfway and make about 16 muffins.
Bake the muffins for 18-21 muffins, until firm on top.
Let the muffins rest for 10 minutes before removing from the pan to cool completely.
Sweetener: This recipe isn't super sweet. I personally don't want muffins super sweet, as that would make them more of a cupcake than a muffin. The honey and cinnamon offer just a touch of sweetness. If you want to use maple syrup, that's an option as well.
Whole Wheat Einkorn Flour: I haven't tested this recipe using whole wheat einkorn flour, but I think it will work. Generally, I decrease the flour by 1/4 cup when using whole wheat einkorn instead of all purpose einkorn. If you'd like to do that, just watch the batter. If the batter is thick, you're good. If it's too runny, slowly increase the amount of flour (a tablespoon at a time) until you get a thicker batter.
Cocoa Powder: I recommend using cocoa powder in this recipe and not cacao powder. Cacao just doesn't have the same chocolatey taste in baked goods, so it may not result in the same rich chocolate flavor.
Recipe by Live Simply | https://livesimply.me/einkorn-chocolate-zucchini-muffins/