Moist Chocolate Zucchini Muffins
Ingredients
1 1/2 cups grated zucchini
2 large eggs
1/4 cup avocado oil or olive oil
1/3 cup maple syrup
2 teaspoons vanilla
2/3 cup unsweetened applesauce
1 1/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder return
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup chocolate chips, plus extra for topping
Prep
Preheat oven to 375 in line a 12 whole muffin tin. Set aside.
Directions
Place drained zucchini in a large bowl. Add eggs, oil, maple syrup, vanilla, and applesauce. Whisk to combine.
Add flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the bowl with the wet ingredients. Stir together with a spoon or spatula until just combined being careful not to over mix. Over mixing can lead to dense muffins so mixing until just combined is important for achieving the fluffy muffins.
Fold in chocolate chips.
Divide matter evenly between the prepared muffin tin compartments filling each compartment approximately 3/4 full. Top with additional chocolate chips if desired.
Bake and preheated oven for 18 to 20 minutes or until a toothpick inserted into the middle comes out clean. Tip: if you have a kitchen thermometer bake until your muffins are 200 in the center. This will ensure they are cooked through but aren’t over baked, which can result in a dry muffin.
Let cool 10 minutes before transferring the muffins to a wire cooling rack and or enjoying, allow leftovers to cool completely store in an airtight container in your fridge for four or five days or the freezer for up to a month.
#Melanie