Healthy Double Chocolate Zucchini Muffins
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.88 out of 5 stars
(186)
Ingredients
12 servings
- 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
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Preparation
Step 1
Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Step 2
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
Step 3
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
Step 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 almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Step 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. Enjoy!
Step 6
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