Dessert, Food From Friends

2 ounces fresh or frozen spinach (you may include the stems)
3 1/2 ounces grated zucchini, fresh or frozen (about 1 cup, unpacked)
1/4 cup plain or vanilla soy or almond milk
1/3 cup agave nectar, light or dark
1/8 cup pure maple syrup
1/4 cup sunflower or other light-tasting oil, preferably organic
1 Tbsp finely ground flax seeds
1/2 tsp apple cider vinegar
2 tsp pure vanilla extract
2 tsp instant coffee substitute (or 1 tsp instant coffee)
1 cup light spelt flour
1/2 cup whole oat flour
1/3 cup dark cocoa powder (preferably not Dutch process)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp fine sea salt
1/2 cup dairy free chocolate chips

Preheat oven to 350 F. Line 12 muffin cups with paper liners, or spray with nonstick spray (or spray 24 mini muffin cups).

In a food processor or blender, blend the spinach and zucchini to a paste. Add the soymilk, agave nectar, maple syrup, oil, flax seeds, vinegar, vanilla and coffee substitute and process again until smooth. (There may be a few small flecks of spinach visible; this is fine).

In a large bowl, sift together the spelt flour, oat flour, cocoa, baking powder, baking soda and salt. Pour the wet mixture over the dry and top with the chips. Stir well to combine.

Using a large ice cream scoop or 1/3 cup measuring cup, fill the muffin cups about 3/4 full. Bake in preheated oven 35 to 40 minutes, rotating pan about halfway through, until a tester inserted in a center cupcake comes out clean. Allow to cool 5 minutes before removing to a cooling rack.

Note: Cool completely before sampling—the flavor changes as they cool, and any trace of veggies disappears in the cold cupcakes. Frost if desired. May be frozen.