Double Chocolate Zucchini Muffins

Prep Time: 35 minutes
Servings: 12

Ingredients:
  • 1 1/4 cup whole wheat pastry flour or white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, melted and cooled (or sub olive oil)
  • 1/3 cup honey, agave nectar or pure maple syrup
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup shredded zucchini (from about 1 medium zucchini)
  • 1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup regular or mini chocolate chips, dairy-free if desired
Directions:
  1. Preheat oven to 350°F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with non-stick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt; set aside.
  4. In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling.
Nutrition:

Per serving: 160 calories; 3.4g protein; 6g fat; 25g carbohydrates; 14g sugar; 2.3g fiber

Recipe source: https://www.ambitiouskitchen.com