Chocolate Zucchini Muffins
These chocolate zucchini muffins are, dare I say, healthy for you?! 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.
Servings: 12 muffins
Calories: 109kcal
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 Blend 6 tablespoons brown sugar
- 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 dairy free milk
- ½ cup dairy free chocolate chips or semi-sweet
Instructions
- 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.
Notes
Recipe adapted from Ambitious Kitchen.
Nutrition
Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 159mg | Fiber: 2g | Sugar: 5g | Vitamin C: 2mg