Norene's To Die For Chocolate Zucchini Muffins

Norene's To Die For Chocolate Zucchini Muffins
From Norene's Healthy Kitchen - these are insanely delicious

Hands-on time: 10 minutes
Baking time: 20-30 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 12 muffins ( I actually only got 9 out of my batch)

Ingredients:
1 small zucchini, grated (about 1 cup)
1 cup rolled oats
½ cup whole wheat or all purpose flour
1 cup granulated sugar
3 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
1 large egg
¼ cup fresh orange juice
¼ cup canola oil
½ tsp vanilla extract
½ cup pecan pieces/(Norene used walnuts)

Directions:
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.

2. Grate the zucchini in the food processor and set aside.

3. In the food processor fitted with the steel blade (or large bowl using a fork) process the oats, flour, sugar, cocoa, cinnamon, baking soda and baking powder until the oats are finely ground (30 seconds or so). Add the egg, juice, oil and vanilla. Process for 20 seconds to blend. Add the reserved zucchini and process another 10 seconds or until combined. Add nuts and pulse a few times until they’re incorporated too.

4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.

5. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Norene says they freeze well for up to 3 months. They didn’t last 2 days on my counter!