Coconut Chocolate Chip Nutella Zucchini Muffins

I love taking great healthy ingredients and assimilating them into tasty delicious baked goods. Every time I successfully incorporate a vegetable into a dessert it makes me that much prouder of what I have made. I'm not sure why... maybe it is the melding of ingredients that aren't traditionally used together, maybe it is the surprise on people's faces when I tell them the ingredients... Case in point, Coconut Chocolate Chip Nutella Zucchini Muffins! The muffins are super moist and on the heavier more decadent side. I spread half with a layer of chocolate frosting to kick them up a bit. They are the perfect (if a bit unbalanced) mix of healthy and indulgent.

Coconut Chocolate Chip Nutella Zucchini Muffins

Adapted from Allrecipes.com

1 egg

1/2 cup vegetable oil

1 cup white sugar

1 cup grated zucchini

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup flaked coconut

3 tablespoons Nutella

3/4 tablespoon cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.

In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

You could also make this in a loaf pan for a chocolaty twist on zucchini bread!

Hope you have a wonderful memorial day with family and those you love!

Linking up to Tasty Tuesdays and It's A Keeper Thursday.