Double Chocolate Zucchini Muffins
Breakfast, Dessert, Snacks

Double Chocolate Zucchini Muffins

Move over Costco, with your fat laden, oversized muffins. These oil-free double chocolate zucchini muffins are MUCH better for you, but still taste ULTRA DECADENT! Filled with wholesome ingredients like whole wheat flour, bananas, applesauce and zucchini, these muffins are sure to become a new family favorite!

Double Chocolate Zucchini Muffins
FINALLY! Double Chocolate Zucchini Muffins- made HEALTHY! Freezes well too!

Double Chocolate Zucchini Muffins

  • Servings: 12
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Made with whole wheat flour, bananas, applesauce, and zucchini, these muffins are packed with goodness, yet still taste decadent!

Ingredients

  • 1 1/4 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 whole ripe banana, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • (Optional, if batter is dry) 1-2 Tablespoons non-dairy milk
  • 1/4 cup vegan mini chocolate chips (to sprinkle on top of muffins before baking.)

Directions

1. Preheat oven to 350 degrees. Line the cups of a muffin tray with parchment or non-stick coated cupcake wrappers. (such as Wilton brand)

2. In a medium bowl, whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. Stir in shredded zucchini. Set aside. In another bowl, cream together mashed banana, applesauce and sugar and vanilla, and mix well. Batter should be very thick, but you can add 1-2 Tablespoons non-dairy milk if needed, if batter is too dry or hard to mix) Pour wet mixture into flour/zucchini mixture and stir just until combined.

3. Spoon batter into muffin liners and sprinkle the mini chocolate chips on top of the batter. (using about 1 teaspoon chocolate chips per muffin.)

4. Bake 18-24 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, or if serving from frozen, warm them in the microwave oven for 20-30 seconds before serving.

NOTES: Use WILTON BRAND cupcake liners (sold in the cake decorating section, not the baking section. These have a slick coating on the inside, that allows for baking without the need for spraying the liner with oil. Also, the wrapper will be removed easier when the muffins are cooled completely.) 

Cooled muffins may be stored in the freezer for up to 2 months in an airtight bag or container.

Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com

Recipe adapted from: https://happyherbivore.com/recipe/chocolate-zucchini-muffins/

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