Healthy Double Chocolate Zucchini Muffins

Chocolate zucchini muffins get a healthy makeover in partnership with Blue Diamond Almond Breeze! Made with whole wheat flour and no butter or refined sugars (besides chocolate chips). You’re going to love these perfectly moist, insanely delicious muffins!

Zucchini season is HERE because my Pinterest feed told me so. I even made a board devoted to all things zucchini (shameless plug so you can follow me!).

If you’re thinking that you would never put zucchini in a baked good, it’s time to get out of your comfort zone because these muffins are MIND-BLOWING and full of chocolate love with zero zucchini taste.

INGREDIENTS

• 1 1/4 cup whole wheat pastry flour or white whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted and cooled
• 1/3 cup honey, agave nectar or pure maple syrup
• 1 teaspoon vanilla
• 1 egg
• 1 cup shredded zucchini (about 1 medium)
• 1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
• 1/2 cup Almond Breeze Unsweetened Almondmilk
• 1/2 cup regular or mini chocolate chips, dairy free if desired

INSTRUCTIONS

• Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
• Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
• Read more please visit : www.ambitiouskitchen.com

Share this post