Double chocolate zucchini muffins
Ingredients
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil melted and cooled or substitute olive oil
1/3 cup honey, agave or maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (one medium)
1 ripe mashed banana or substitute one unsweet apple sauce or substitute 1 tablespoon water +1 tablespoon Chia seeds, (which is what I did)
1/2 cup unsweetened vanilla almond milk, or substitute coconut milk
1/2cup regular mini chocolate chips, dairy free if desired
Prep
Preheat oven to 350 degrees
Line 12 cup muffin 10 with liners or generously coat inside
Squeeze shredded zucchini of excess water with a paper towel or use the method you prefer to remove excess water.
Directions
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer add the coconut oil, honey or maple syrup, vanilla, egg, and mix on medium low until smooth and combined.
Add in the zucchini, banana or your substitute and the milk . And mix again.
Slowly add in the dry ingredients and mix until just combined.
Gently fold in chocolate chips.
Evenly divide batter into prepare liners.
bake 22 to 25 minutes or until the toothpick inserted into middle comes out clean. After five minutes remove muffins and transfer to wire rack to finish cooling. Enjoy.
#Dairyfree, #melanie