| Prep Time | 10 min |
| Cook Time | 16 min |
| Servings |
Muffins
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Ingredients
- 1 1/4 cups whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Salt (omit if using salted butter)
- 1 cup zucchini – squeezed dry and packed tightly
- 2 eggs lightly beaten
- 1/4 cup unsalted butter, melted (sub. canola oil, avocado oil or half apple sauce/half oil)
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Ingredients
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Instructions
- Preheat over to 375 degrees F. Coat a standard size muffin pan with non-stick spray. The muffins don’t have enough oil in them to peel away cleanly from paper cups.
- In a medium bowl, stir together the flour, cocoa, baking powder, sugar (if using maple syrup, add to the wet ingredients), cinnamon, baking powder, baking soda and salt.
- Grate the zucchini with a box grater (or processor) and squeeze out as much liquid as you can with your hands. (roll in a towel, to squeeze out excess moisture.) Measure 1 cup packed tightly of zucchini.
- To a medium bowl, add the zucchini, milk, eggs, (maple syrup if using) butter and vanilla. Whisk to combine.
- Gently stir in the flour mixture. Fold in the chocolate chips (or blueberries).
- Pour a heaping 1/4 cup batter into each muffin cup.
- Bake 16 – 18 minutes, or until cake tester inserted into the center comes out clean.
- Let cool for 1-2 minutes in the pan. Transfer to a wire rack to cool completely.
Recipe Notes