Chocolate Zucchini Muffins
Ingredients
-
1
cup
zucchini very finely shredded
-
1
medium
avocado peeled and pitted
-
2
tablespoons
coconut oil melted and cooled
-
1
large
egg
-
⅔
cup
coconut sugar
-
2
tablespoons
milk
-
1
teaspoon
pure vanilla extract
-
1 ¼
cups
white whole wheat flour
-
½
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
½
teaspoon
kosher salt
-
½
cup
semisweet chocolate chips
Instructions
- Preheat the oven to 375°F and prepare a muffin tin.
- Squeeze excess water from the shredded zucchini using paper towels.
- In a mixing bowl, beat the avocado until smooth, then add coconut oil, egg, coconut sugar, milk, and vanilla, mixing until combined.
- In another bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, cinnamon, and salt.
- Gradually combine the wet and dry ingredients without overmixing, then fold in the zucchini and chocolate chips.
- Scoop the batter into the muffin tin, filling each cup three-quarters full and sprinkle remaining chocolate chips on top.
- Bake for 15 to 18 minutes until muffins are set and a toothpick comes out clean.
- Let cool slightly in the pan before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
178
Total fat
9g
Total carbohydrates
25g
Total protein
4g
Sodium
230mg
Cholesterol
16mg
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