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A plate with three chocolate muffins, one partially eaten, sits next to a muffin tray, bowls of cocoa powder and shredded zucchini, and a small bowl of milk on a blue surface.

Double Chocolate Zucchini Muffins

Cook Time:
25 Minutes
Difficulty:
Medium
Serves Up To:
12 Servings

Nutrition Information

Total Fat
6 g
Total Carbohydrates
25 g
Cholesterol
-
Sodium
-
Potassium
-
Dietary Fiber
2.3 g
Sugars
14 g
Protein
3.4 g

Ingredients

  • 1 ¼ cup whole wheat pastry flour or white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 1/3 cup honey or agave nectar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg white
  • 1 cup shredded zucchini (about 1 medium)
  • ¼ cup unsweetened applesauce
  • ½ cup regular or mini chocolate chips

Directions

  1. Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick 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. In the bowl of an electric mixer, add coconut oil, honey, vanilla, and egg whites; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and Unsweetened Original Almondmilk mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

  4. 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. Enjoy!

Made With These Products

Notes:

  • To keep muffins dairy free, use dairy free chocolate chips.
  • I love adding a few extra chocolate chips (2-3) or cocoa dusted almonds on top of each muffin before baking to make them look pretty, but it’s up to you!

Courtesy of: Ambitious Kitchen

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