We officially have a sick baby in our house (insert sad face here). Ellie has come down with some sort of bug, and she’s been running a fever and feeling pretty blah for since yesterday. It’s so sad to see her suffering, but I’m really thankful that it hasn’t been too bad. So we made a trip to the doctor’s office and then spent the afternoon snuggling – because that makes everything better.
When I’m sick, I absolutely love to eat. Anything and everything, mostly lots of junk food, even if it’s not the best for me. Luckily, these double chocolate zucchini carrot muffins are packed with veggies – which means vitamins. So that means they’re the perfect cure of anything, right?
Okay, maybe not, but they come in at only 3 – 4 weight watchers points, which makes them pretty awesome in my book. And, they really satisfy a chocolate craving, especially when they’re fresh out of the oven and the chocolate chips are all gooey and warm.
On top of all this healthy goodness, I’ve managed to make these muffins (or should we call them cupcakes??) dairy free and lactose free. But, please don’t judge. The batch I made for these pictures was not actually dairy free (since we had no dairy free chocolate chips in the house at the time).
- 1 ¼ cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons Splenda brown sugar twin
- 1 teaspoon vanilla extract
- 1 egg + 1 egg white
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- ¼ cup unsweetened applesauce
- ½ cup unsweetened almond milk
- ½ cup dairy free chocolate chips (or semi-sweet)
- Preheat oven to 350˚F (180˚C) and line a muffin tray with paper liners.
- Squeezed excess water from the shredded zucchini using a paper towel, set aside.
- In a bowl, whisk together the flour, cocoa powder, baking soda and salt, set aside.
- In a large bowl with an electric mixer on a low setting, beat together the oil, brown sugar twin, vanilla extract and eggs, until combined.
- Add the zucchini, carrot, applesauce, and almond milk, mixing until combined.
- Slowly add the dry ingredients, beating until smooth and scraping sides when necessary.
- Fold in the chocolate chips.
- Using a cookie scoop, evenly fill the muffin liners with the batter.
- Top with extra chocolate chips (optional), and bake for 22 – 25 minutes.
- Remove from oven, and all the muffins to cool for about 5 minutes before transferring to a cooling rack.
Recipe adapted from Ambitious Kitchen.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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