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 |
Dietary Fiber | 2.3 g |
Sugars | 14 g |
Protein | 3.4 g |
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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
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 almond milk; 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!
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!
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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