Chocolate Zucchini Cupcakes

25 minutes prep time Serves 12

• 6 oz dark chocolate* (60% cocoa content), roughly chopped
• 1 c all-purpose flour
• 1/2 c whole-wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 c sugar*
• 2 eggs
• 1/2 c plain, nonfat Greek yogurt
• 1/2 tsp vanilla extract
• 1 c finely grated zucchini
• 1/4 c semisweet chocolate chips

1. Preheat oven to 350°. Line 12 cupcake tins with paper or foil. In a double boiler over barely simmering water, melt the chocolate. Stir and keep warm.
2. In a large bowl, combine flours, baking powder, baking soda, salt, and sugar.
3. In a medium bowl, whisk together eggs, yogurt, and vanilla.
4. Pour mixture into the dry ingredients and mix well. Stir in the melted chocolate. Fold in the grated zucchini until evenly distributed.
5. Spoon into prepared baking cups. Top each cup of batter with a few chocolate chips.
6. Bake 20 minutes or until a toothpick inserted in the cupcake’s center comes out clean. Let cool in cupcake tins 10 minutes; remove and cool completely on a wire rack.