Ingredients
1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips (dairy-free if desired)
Instructions
1. Preheat oven to 350°F. Line 12-cup muffin tin with cupcake liners and spray with nonstick cooking spray.
2. Squeeze shredded zucchini to remove excess water using a paper towel.
3. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
4. In another bowl, combine coconut oil, sweetener, vanilla, and egg. Mix until smooth.
5. Stir in zucchini, banana (or applesauce), and almond milk. Mix well.
6. Gradually add dry ingredients to wet ingredients. Stir until just combined.
7. Fold in chocolate chips gently.
8. Divide batter into liners evenly.
9. Bake for 22–25 minutes or until a toothpick inserted comes out clean.
10. Cool for 5 minutes in tin, then transfer to wire rack to cool completely.
Notes
Use gluten-free flour for a gluten-free version.
Make sure to squeeze zucchini well to prevent soggy muffins.
Top with extra chocolate chips before baking for a pretty finish.
Store in an airtight container up to 3 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg