Ingredients
Scale
- 1 1/2 cups shredded zucchini (from about 1 medium zucchini)
- 1 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Squeeze shredded zucchini of excess moisture with a paper towel.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon.
- In a separate large bowl, combine coconut oil, maple syrup, vanilla, egg, and applesauce.
- Add dry ingredients to wet ingredients and stir until just combined.
- Fold in zucchini and chocolate chips.
- Divide batter evenly into muffin tins, filling each about 3/4 of the way full.
- Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes