Double Chocolate Whole Wheat Zucchini Muffins (cupcakes)

My kids fuss at me when I call these muffins. "They're cupcakes!" Well, whatever they are, they're healthy and my kids scarf them up. So do I.

The muffin itself is not very sweet, but the chocolate chips add the sweetness. Sprinkle them on top -- more bang for your buck.

Makes 2 dozen muffins

* 1/2 cup yogurt
* 1/4 cup melted virgin coconut oil
* ¾ cup agave nectar
* 2 eggs
* 1 teaspoon vanilla
* 1/4 cup buttermilk or milk soured with 1 teaspoon vinegar
* 1 teaspoon salt
* 1 Tablespoon flax seed, ground
* 2 1/2 cups whole wheat flour
* 4 heaping tablespoons cocoa powder
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 2 cups finely diced, peeled zucchini
* 1/2 cup chocolate chips
Optional: teaspoon ground cinnamon

Stir yogurt and oil with nectar, then add eggs, vanilla, and buttermilk. (Coconut oil will stiffen up – just break it up a bit with a fork.) Sift together flour, flax seed, cocoa, baking powder, salt and soda. Add liquid mixture. Stir in zucchini and turn into 2 greased and floured muffin tins. . Sprinkle the top with chocolate chips and bake at 350 degrees for 20 minutes or til done.