Chocolate Zucchini Muffins
Indulge in these delicious Double Chocolate Zucchini Muffins, a perfect sweet treat for any time of day. These easy, dairy and egg-free muffins are packed with chocolate and zucchini, ready in just 35 minutes. Enjoy them warm, or store for later.
Price per Serving
Instructions
- 1
Preheat oven to 350°F (175°C). Liberally spray a standard muffin tin.
- 2
Shred the zucchini (1.5 cup) using a handheld grater or food processor. Squeeze out any excess liquid using a cheesecloth or fine-mesh strainer.
- 3
In a medium bowl, combine all-purpose flour (1.25 cup), cocoa powder (0.25 cup), baking powder (1.5 tsp), baking soda (1 tsp), salt (0.5 tsp), and cinnamon (0.5 tsp).
- 4
In a separate bowl, whisk together canola oil (0.25 cup), granulated sugar (0.5 cup), brown sugar (0.5 cup), applesauce (0.33 cup), and vanilla extract (1 tsp). Stir to combine. Fold in the shredded zucchini (1.5 cup).
- 5
Add the wet ingredients to the dry ingredients and mix until a uniform batter forms. Fold in vegan chocolate chips (0.5 cup).
- 6
Evenly scoop the batter into the prepared muffin tin, filling each mold nearly to the top. Bake for 20-25 minutes, or until a knife inserted in the middle comes out clean.
- 7
Remove from oven and let cool in the muffin tin for 10 minutes before transferring to a wire cooling rack to cool completely.
Nutrition Facts
Per portion
Macronutrients
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