Don’t hate me. Okay, this isn’t a raw zucchini ribbon salad recipe, but you may notice I hardly ever post desserts and when I do they always include fruit or vegetables. Consider this a little healthier version of chocolate muffin recipes that you see all the time. It is a great way to use up extra zucchini when it is in season or you just want something that you can make ahead and freeze. Most recipes I have tried that use a lot of zucchini do not freeze well. Enjoy!
Chocolate muffins get a healthy makeover! Made with whole wheat flour and no butter or refined sugars. You’re going to love these perfectly moist, insanely delicious muffins!
- 1 ¼ cup whole wheat pastry flour or white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 1/3 cup honey or agave nectar
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1 cup shredded zucchini (about 1 medium)
- ¼ cup unsweetened applesauce
- ½ cup Almond Breeze Unsweetened Almond Milk
- ½ cup regular or mini chocolate chips
- Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
- Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
- 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!
To keep muffins dairy free, use dairy free chocolate chips.