Chocolate Zucchini Muffins
These Muffins are delicious and fairly healthy for a chocolate muffin. These muffins are perfect for a sweet breakfast, brunch or a kid snack.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ⅔ cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 large egg, lightly beaten
- ½ cup unsweetened applesauce
- ¼ cup canola oil
- ⅓ cup almond milk or Cow's milk
- ½ teaspoon vanilla extract
- 1 cup grated zucchini
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare a muffin pan by spraying cavities with non-stick spray or insert muffin liners.
- In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt, and the cinnamon. Set aside.
- In a separate bowl, whisk together the egg, applesauce, vegetable oil, milk, and the vanilla extract. Pour the wet ingredients into the dry ingredients until just combined.
- Fold in the zucchini and the chocolate chips.Divide the batter evenly amongst each cavity (I used a large cookie scoop).
- Bake the muffins for 20-25 minutes or until a toothpick inserted comes out clean. Let muffins cool. Store leftovers in an airtight container.