Chocolate Zucchini Muffins
By
patricia martin
@healthandhome
13
You know you have a good recipe when your hubby asks you to make it and share it with others. A healthy recipe that, to me, tastes better every day after you make it. It keeps getting better and better. Very moist and the walnuts add a special touch.
Blue Ribbon Recipe
These zucchini muffins are quite surprising. Super moist and soft, the flavors blend together wonderfully. They're actually vegan (but you'd never know). We opted for the sweeter options with walnuts, and they were similar to a cupcake. We would recommend trying vegan chocolate chips in them ... it would be fantastic. We also liked them warm best.
Ingredients
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1 1/4 cwhole wheat flour
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1/4 cunsweetened cocoa
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1 1/4 tspbaking powder
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3/4 tspbaking soda
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1/2 tspsalt
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1 tspcinnamon
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1banana, mashed
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1/2 craw sugar (extra 1/2 cup optional)
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1/2 cunsweetened applesauce
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1/4 cnon-dairy milk
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1 tspvanilla extract
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1 cshredded zucchini
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·I like to add walnuts... it adds to it for me
How to Make Chocolate Zucchini Muffins
- Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
- Whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon together.
- In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
- Add in soymilk, vanilla, zucchini, and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined.
- Add flour mix to wet mix in 3-4 batches and stir until just combined.
- Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
- Chef's Note: These muffins store well both in the fridge and freezer. If you add the optional 1/2 cup of raw sugar (for 1 cup total), these will be sweet for a dessert instead of a bread.
