Chocolate Zucchini Muffins
Recipe Info
Author: Yummy Mummy Kitchen
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.