Chocolate Zucchini Muffins
Get your chocolate fix and veggies all at once! These decadent vegan chocolate zucchini muffins are simple to make and delicious to eat. They are easy to pack and perfect for lunchboxes, sports practice and games, or a family picnic.
Ingredients
– 1 2/3 cup flour (all-purpose or whole wheat pastry flour)
– 1/3 cup unsweetened cocoa powder
– ½ cup coconut sugar
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 1/3 cups grated zucchini
– ¾ cup plant-based milk
– 2 tbsp melted coconut oil
– 2 tbsp maple syrup
– 1 flax egg
– 1 tsp vanilla
– ½ cup dairy-free chocolate chunks or chips
Instructions
1. Preheat the oven to 375 degrees F. Line a muffin tin with parchment liners.
2. In a medium bowl, whisk together the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the grated zucchini, plant-based milk, coconut oil, maple syrup, flax egg, and vanilla.
4. Stir the wet ingredients into the dry ingredients just until combined. If using a gluten-free blend or whole wheat pastry flour, you may need to add more milk, as these are more absorbent flours. Fold in the chocolate chunks, reserving a few for topping. Fill the muffin liners with the batter and sprinkle the extra chocolate chunks on top. Bake for 15-20 minutes.
Find it online: https://kidsandmilk.org/chocolate-zucchini-muffins/