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Double Chocolate Zucchini Carrot Muffins | ateaspoonofhappiness.com

Double Chocolate Zucchini Carrot Muffins

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350˚F (180˚C) and line a muffin tray with paper liners.
  2. Squeezed excess water from the shredded zucchini using a paper towel, set aside.
  3. In a bowl, whisk together the flour, cocoa powder, baking soda and salt, set aside.
  4. In a large bowl with an electric mixer *affiliate link on a low setting, beat together the oil, brown sugar twin, vanilla extract and eggs, until combined.
  5. Add the zucchini, carrot, applesauce, and almond milk, mixing until combined.
  6. Slowly add the dry ingredients, beating until smooth and scraping sides when necessary.
  7. Fold in the chocolate chips.
  8. Using a cookie scoop *affiliate link, evenly fill the muffin liners with the batter.
  9. Top with extra chocolate chips (optional), and bake for 22 – 25 minutes.
  10. Remove from oven, and all the muffins to cool for about 5 minutes before transferring to a cooling rack.

Notes

Recipe adapted from Ambitious Kitchen.


Nutrition

  • 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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