Double-Fudge Zucchini Muffins

Double-Fudge Zucchini Muffins

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Even during a humid heatwave, it can be difficult to stave off chocolate cravings. This is a muffin recipe to help my fellow choco-holics satisfy their sweet-tooth in the healthiest (and tastiest) way possible this summer. These spongy, dairy-free zucchini treats are a blissful chocolate vacation.

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Chicago

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 cup shredded zucchini
  • 1 1/4 cup white whole wheat flour
  • 1/3 cup cocoa powder (unsweetened)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tbsp coconut oil
  • 1/3 cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed
  • 1/2 cup Unsweetened Almond Milk (soy and coconut also work as dairy-free alternatives)
  • 1/2 cup dairy-free dark chocolate chips

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Directions

Preheat oven to 350 F.

Line your muffin tin with cute cupcake liners and spray inside of liners with nonstick cooking spray. You can also paint them lightly with vegetable or olive oil.

Using a paper towel dry your lovely shredded zucchini so that there is absolutely no excess water.

Next, whisk together your flour, cocoa powder, baking soda, and salt in a bowl. Then you can set this aside.

In another mixing bowl, add coconut oil, honey, vanilla, and egg. Using an electric mixer, whisk this medium-low until it’s smooth. (note, this step is going to fill your kitchen with a beautiful chocolaty smell. Enjoy!)

Once the previous ingredients are combined, add in your almond milk, dried zucchini, and almond milk. Then, you get to mix again, this time gradually adding in dry ingredients. Make sure everything is smooth and even before you turn off your mixer.

Using a plastic spatula, fold in your dark chocolate chips.

Finally, pour your batter into your cupcake liners.

Bake these heavenly muffins for about 20 minutes, or until you can stick a toothpick into the middle of a muffin and pull it out clean and batter-free. Once they’re cooked, remove the tray from the oven and place it on a heat-resistant surface.

After 5 minutes, you can remove your muffins from the tray and transfer them to a cooling rack.


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