Description
Moist chocolate muffins made with grated zucchini, whole wheat flour, applesauce, and chocolate chips.
Ingredients
Scale
- 1? cup grated zucchini (measured before squeezing moisture out)
- 2 large eggs
- ? cup avocado oil (or olive oil)
- ? cup maple syrup
- 2 teaspoons vanilla extract
- ? cup unsweetened applesauce
- 1? cups whole wheat flour
- ? cup unsweetened cocoa powder
- ? teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ? teaspoon salt
- ? cup chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375? (190?C) and line a 12-hole muffin tin. Set aside.
- Place pre-measured shredded zucchini in the middle of a paper towel or clean kitchen towel. Wrap it up and squeeze out excess moisture.
- In a large bowl, add the drained zucchini, eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
- Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Stir together until just combined. Be careful not to over-mix.
- Fold in the chocolate chips.
- Divide the batter evenly between the prepared muffin tin compartments, filling each about ? full. Top with additional chocolate chips if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool for 10 minutes before transferring the muffins to a wire cooling rack. Store leftovers in an air-tight container in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 15 mins
- Cook Time: 18-20 mins