Not only do these have a full cup of zucchini (yes, a vegetable!), but they are made using applesauce and coconut oil, honey and NO refined sugar. They are dense and moist and a perfect breakfast on-the-go muffin.
I suggest you double the recipe! They freeze SO well. I did actually double it because I had an extra zucchini I needed to use. I'm glad I did. They went too fast!
Yields 12 muffins
Double Chocolate Zucchini Muffins
1 3/4 cup white whole wheat flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil
1/3 cup honey
1 teaspoon vanilla
1 egg + 1 egg white
1 cup shredded zucchini (about 1 medium)
1/4 cup unsweetened applesauce
1/2 cup skim milk or almond milk
1/2 cup mini chocolate chips, divided (optional)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. After you've peeled and shredded the zucchini, squeeze out the excess water with a paper towel (do not skip this step!).
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In the bowl of an electric stand mixer, add coconut oil, honey, vanilla and eggs; mix on medium-low until smooth and well combined. Add in zucchini, applesauce and milk and mix again. Slowly add the dry ingredients and mix until just combined. Gently fold in about 1/4 cup of the chocolate chips.
Using an ice cream scoop, pour the batter into the cupcake liners, about 3/4 way full. Evenly sprinkle the remaining 1/4 cup of chocolate chips on the top of the cupcakes. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, remove muffins and transfer to a wire rack to finish cooling.
(Source: Adapted from Ambitious Kitchen)