Jaded Issue #14

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It’s timeeeeee for another recipe — but this time, we’re baking. These ones honestly speak for themselves, and I’m not in the mood to write a long caption or pretend this needs a deep backstory.

So here you go: My Chocolate Chip Zucchini Muffins.

Ingredients

• 2 cups King Arthur unbleached all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 large egg
• 1 cup milk
• 1 cup shredded zucchini
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together egg, maple syrup, melted coconut oil, vanilla, and milk until smooth.
4. Add the wet ingredients to the dry and stir until just combined — don’t overmix.
5. Gently fold in the shredded zucchini and chocolate chips.
6. Spoon the batter evenly into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Thats all. So, from my oven to yours, happy cozy season.

xoxo, Olivia Jade