Name: Vegan Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 cup shredded, unpeeled zucchini (about 1 small/medium zucchini, squeezed dry); 0.5 cup mashed ripe banana (about 1 medium/large); 0.25 cup coconut oil (melted and cooled); 0.25 cup maple syrup (substitute for honey); 0.25 cup brown sugar (light or dark); 1 tsp pure vanilla extract; 2 null flax egg (prepared by mixing 2 tbsp flax meal with 6 tbsp water); 1 tsp ground cinnamon; 0.5 tsp baking soda; 0.5 tsp baking powder (aluminum free); 0.5 tsp kosher salt; 2 cup white wheat flour (white whole wheat flour); 0.33 cup mini vegan choc chips (mini or regular)

Instructions

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1

Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
2

Grate the zucchini (2 cup), then thoroughly squeeze it with a paper towel to remove all excess water. Melt the coconut oil (0.25 cup) and let it cool.
3

In a small bowl, prepare the egg (2 flax) by mixing 2 tbsp flax meal with 6 tbsp water; let it sit for 5 minutes to thicken.
4

In a large mixing bowl, beat together the banana (0.5 cup), maple syrup (0.25 cup), brown sugar (0.25 cup), coconut oil (0.25 cup), and vanilla extract (1 tsp) until smooth. Mix in the thickened egg (2 flax).
5

Sprinkle the ground cinnamon (1 tsp), baking soda (0.5 tsp), baking powder (0.5 tsp), and kosher salt (0.5 tsp) over the batter and stir to combine.
6

Add the white wheat flour (2 cup) and mix on low speed until the flour just disappears.
7

Hand-fold in the shredded zucchini (2 cup) and mini vegan choc chips (0.33 cup).
8

Fill the muffin cups 0.75 of the way and bake for 20-25 minutes until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.