Double Chocolate Zucchini Muffins
These muffins are truly decadent! Double chocolate, and moist enough to to feel like cupcakes, but actually really healthy and packed with veggies!
Servings: 12 Muffins
Calories: 196kcal
Ingredients
- 1 ¼ cups all purpose flour
- ⅓ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 Tablespoon pure coconut oil
- ⅓ cup honey
- 1 teaspoon vanilla
- 1 egg
- 1 egg white
- 1 cup shredded zucchini about 1 medium
- ¼ cup unsweetened applesauce
- ½ cup milk
- ½ cup chocolate chips
Instructions
- Preheat oven to 350F.
- Line 12 muffin cups with muffin liners.
- Shred the zucchini and then squeeze it inside a paper towel to get rid of the excess moisture. This is important! Do not skip this step!! You need to get the extra moisture out or your batter will be too wet.
- In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, mix the coconut oil, honey, vanilla, egg, and egg whites on medium speed until smooth and well combined.
- Add in the zucchini, applesauce and milk and mix again.
- Slowly add the dry ingredients and mix until just combined.
- Stir in the chocolate chips.
- Evenly divide the batter between the 12 muffin liners.
- Bake fro 22-25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean.
- Allow to cool in the pan for 5 minutes, and then move the muffins to a wire rack to continue cooling.
- Enjoy!
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 171mg | Fiber: 2g | Sugar: 13g
