Triple Chocolate Zucchini Muffins

14 INGREDIENTS • 6 STEPS • 45MINS

Triple Chocolate Zucchini Muffins

Recipe

5.0

1 rating

These triple chocolate zucchini muffins really kill the chocolate cravings without the guilt! They are dairy free and made with no added sugar.

These triple chocolate zucchini muffins really kill the chocolate cravings without the guilt! They are dairy free and made with no added sugar.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

45MINS

Total Time

$0.62

Cost Per Serving

Ingredients

Servings

12

us / metric

155 g

All-Purpose Flour

30 g

Unsweetened Cocoa Powder

1 tsp

Baking Powder

1/2 tsp

Ground Cinnamon

1 pinch

2 Tbsp

Coconut Oil

melted and cooled

1

1/2 tsp

Vanilla Extract

120 mL

Chocolate Almond Milk

115 g

4 Tbsp

Cinnamon Apple Sauce

1

Medium Zucchini, grated

about 1 cup

85 g

Chocolate Chips

50 g

Pecans, chopped

Nutrition Per Serving

VIEW ALL

Calories

169

Fat

7.7 g

Protein

3.2 g

Carbs

23.9 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C). Liberally spray a 12 well muffin tin with coconut or regular cooking spray.

step 2

Whisk the All-Purpose Flour (155 g), Unsweetened Cocoa Powder (30 g), Baking Powder (1 tsp), Ground Cinnamon (1/2 tsp) and Salt (1 pinch) together in a large mixing bowl.

step 3

Then whisk the cooled Coconut Oil (2 Tbsp), Egg (1), Vanilla Extract (1/2 tsp), Chocolate Almond Milk (120 mL), Honey (115 g), and Cinnamon Apple Sauce (4 Tbsp) together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter.

step 3 Then whisk the cooled Coconut Oil (2 Tbsp), Egg (1), Vanilla Extract (1/2 tsp), Chocolate Almond Milk (120 mL), Honey (115 g), and Cinnamon Apple Sauce (4 Tbsp) together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter.

step 4

Use a paper towel to thoroughly wring out the moisture from the Zucchini (1). Then switch to a spatula and fold in the zucchini, Chocolate Chips (85 g) and Pecans (50 g).

step 5

Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly.

step 5 Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly.

step 6

Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately! They also keep well for a couple of days sealed in containers to make ahead.

step 6 Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately! They also keep well for a couple of days sealed in containers to make ahead.

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