Zucchini and Granola Muffins

Trixie loves these, Adam says they're like a cookie and muffin hybrid. They are vegan, inspired by traditional Zucchini bread.

1 1/2 cups whole wheat pastry flour (can use ww, but I like the pastry stuff better)
1 cup coconut flour (can sub any other flour)
3/4 cup rolled oats (can sub any other flour)
3/4 cup sugar (I used sucanet)
1 cup granola (this was my own recipe too, I can send that as well or use 1 cup of chopped nuts)
5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
1/3 cup flax
2/3 cup almond milk (can sub any milk or liquid)
1 tsp vanilla
3/4 cup honey
1/3 cup coconut oil
1/3 cup apple sauce (can sub pumpkin or more zucchini)
2 cups grated zucchini
1 cup chocolate chips


preheat oven to 325 degrees
in a large measuring cup or small bowl mix the flax and milk, let sit
in a large bowl mix flours, sugar, granola, baking powder, baking soda, salt, spices
then add to the flax mixture: honey, oil, zucchini and vanilla, mix well
stir liquid mixture into flour and mix until flour is moistened, add chocolate chips, it is very thick and dense, may need more almond milk
then spread into loaf pans or spoon into muffin tins (you'll have to spread them a little in the muffin tins, it's very thick)
for muffins bake 15-20 mins, until a toothpick comes out clean.
for loaves bake 1 hour, or until toothpick comes out clean
makes 2 loaves or about 30 muffins"

Eat Your Veggies! chocolate cupcakes.

I found this recipe somewhere and it intrigued me. They're good, Adam even likes them.

1 1/4 cups butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup plain yogurt
3/4 cup cocoa
1 1/2 cups white flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup grated carrots
1 cup grated zucchini

Cream butter and sugar, add eggs, vanilla, yogurt and cocoa, stir until smooth.
In a separate bowl combine dry ingredients, mix well and add to moist mixture, (I did it in 2 batches) mix until combined, take care not to over mix. Fold in veggies.
Spoon into lined muffin tins and bake in a 350 degree oven for approx 18 mins, or until a toothpick or other such pointy object comes out clean.
Yields 24 cupcakes.

I don't really notice the veggies in them, they just blend in well. The batter is really thick, an ice cream scoop would work well to get even cupcakes.
I think they would be really good with icing.