Chocolate Zucchini Muffins (Clean)

• 1 cup whole wheat flour
• 2 12 cups flour
• 2 tablespoons flax seed meal
• 2 tablespoons wheat germ
• 2 teaspoons baking powder
• 1 12 teaspoons cinnamon
• 12 cup Dutch-processed cocoa powder
• 1 teaspoon salt
• 12 teaspoon baking soda
• 1 cup sugar (pure dried cane)
• 12 cup coconut oil
• 3 large eggs
• 1 cup plain fat-free yogurt
• 3 cups zucchini, shredded
• 10 ounces dark chocolate

1. If not using dark chocolate chips, break up the dark chocolate into small chunks.
2. Shred the zucchini and set aside and allow to drain a bit.
3. Mix the dry ingredients together except sugar.
4. Cream together eggs, sugar (note, you can use white sugar but I prefer organic dried cane sugar as it not only is minimally processed, but it adds an amazing flavor like a light brown sugar), and coconut oil.
5. Canola oil or butter can be substituted.
6. Add the yogurt and zucchini to the creamed mixture and then slowly mix in the dry.
7. Last, add the chocolate and mix by hand.
8. Put into prepared muffin tins.
9. Be sure to grease them well!
10. Bake at 400 for between 18 and 23 minutes.
11. Watch them because they go from almost ready to ready very fast.
12. Remove from muffin tins within five minutes and allow to cool on a rack or they stick to muffin tins.
13. Share with friends.

whole wheat flour, flour, flax seed, germ, baking powder, cinnamon, dutch, salt, baking soda, sugar, coconut oil, eggs, yogurt, zucchini, chocolate

Taken from www.food.com/recipe/chocolate-zucchini-muffins-clean-507148 (may not work)