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–+ servings

Chocolate Zucchini Muffins

A great way touse up all that garden fresh zucchini in a chocolaty delight! Everyone willlove to enjoy these moist and delicious chocolate zucchini muffins
5 from 1 vote
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Prep Time 15 mins
Cook Time 24 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 189 kcal

Ingredients
  

  • Non-Stick Cooking Spray
  • 1½ cup white whole wheat flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ⅓ cup pure maple syrup
  • ⅓ cup unsweetened vanilla almond milk
  • ¼ cup coconut oil melted and cooled
  • 1 tsp vanilla extract
  • 2 cup zucchini shredded
  • ¾ cup dark chocolate chips divided

Instructions
 

  • Preheat your oven to 350 °F.
  • Greasea 12 cups standard-sized muffin tin with cooking spray.
  • In alarge bowl, add the flour, cocoa powder, baking soda, baking powder and saltand mix well.
  • In another bowl, add the egg, maple syrup,almond milk, coconut oil and vanilla extract and beat until well combined.
  • Add the flour mixture and mix until just combined.
  • Gently, fold in the zucchini and ½ cup of chocolate chips.
  • Place the mixture into prepared muffin cups evenly and sprinkle each with remainingchocolate chips.
  • Bake for about 20-24 minutes or until a toothpick inserted in the centercomes out clean.
  • Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
  • Then invert the muffins onto a wire rack tocool completely before serving.

Notes

You can use honey instead of maple syrup.

Nutrition

Calories: 189kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 178mgPotassium: 204mgFiber: 3gSugar: 10gVitamin A: 65IUVitamin C: 4mgCalcium: 72mgIron: 1mg
Keyword vanilla almond milk, white whole wheat flour
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