Healthier Chocolate Zucchini Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
Ingredients
  • 2½ cups all purpose flour (white or white wheat)
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • ¼ cup olive oil
  • ⅔ cup honey
  • ½ cup unsweetened applesauce
  • 1 cup unsweetened almond milk (plain or vanilla)
  • 1 tablespoons vanilla
  • 2 cups shredded zucchini (about 2 smaller or one large zucchini)
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tin pans with paper cupcake liners.  Spray inside of liners with nonstick cooking spray. (If you only have one muffin tin pan, you will cook the muffins in 2 batches)
  2. In a medium mixing bowl, add flour, cocoa powder, baking soda, and salt, whisking to combine.
  3. In a large mixing bowl, add egg, olive oil, honey, applesauce, almond milk, and vanilla, beating until well combined.
  4. Add dry ingredients into the above mixture, stirring to gently until just combined.
  5. Place shredded zucchini on a tea towel or paper towels and squeeze to remove excess water. The zucchini should be as dry as possible. Fold zucchini into muffin mixture, then fold in chocolate chips.
  6. Fill prepared liners about ⅔ way full with batter. Bake in preheated oven for about 20-24 minutes, until cooked through and toothpick inserted into the center comes out clean. Remove from oven. Let cool in muffin tins until cool enough to handle, then remove and place on wire rack to finish cooling completely.
  7. Store muffins in an airtight container and eat within about 3-4 days, or freeze in an airtight freezer bag for 1-2 months.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/healthier-chocolate-zucchini-muffins/