Double Chocolate Zucchini Muffins

Prep Time

25

Minutes

Cook Time

25

Minutes

Difficulty

Medium

Serves Up To

12

Servings


Nutrition Information

Total Fat6 g
Total Carbohydrates25 g
Dietary Fiber2.3 g
Sugars14 g
Protein3.4 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 Almond Breeze Unsweetened Original
  • ½ cup regular or mini chocolate chips

Directions

  1. 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. 2

    Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!

  3. 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 almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

  4. 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:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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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