Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 12 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.
- 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 (or ¼ cup + 2 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)
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.
Calories: 109kcal Carbohydrates: 17g Protein: 3g Fat: 4g Trans Fat: 0.01g Cholesterol: 14mg Sodium: 159mg Fiber: 2g Sugar: 5g Vitamin C: 2mg