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RECIPE
14 INGREDIENTS6 STEPS45min

Triple Chocolate Zucchini Muffins

5.0
1 Ratings
These triple chocolate zucchini muffins really kill the chocolate cravings without the guilt! They are dairy free and made with no added sugar.
Triple Chocolate Zucchini Muffins Recipe | SideChef
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/
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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/
45min
Total Time
$0.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/4 cups
1/3 cup
Unsweetened Cocoa Powder
1 tsp
Baking Powder
1/2 tsp
Ground Cinnamon
1 pinch
2 Tbsp
Coconut Oil
melted and cooled
1
1/2 cup
Chocolate Almond Milk
1/3 cup
1/4 cup
Cinnamon Apple Sauce
1
Medium  Zucchini , grated
about 1 cup
1/2 cup
Pecans , chopped
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Nutrition Per Serving

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CALORIES
169
FAT
7.7 g
PROTEIN
3.2 g
CARBS
23.9 g

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 (1 1/4 cups) , Unsweetened Cocoa Powder (1/3 cup) , 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 (1/2 cup) , Honey (1/3 cup) , and Cinnamon Apple Sauce (1/4 cup) 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 (1/2 cup) and Pecans (1/2 cup) .
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.
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Nutrition Per Serving
Calories
169
% Daily Value*
Fat
7.7 g
10%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
19.0 mg
6%
Carbohydrates
23.9 g
9%
Fiber
2.1 g
8%
Sugars
11.0 g
--
Protein
3.2 g
6%
Sodium
71.6 mg
3%
Vitamin D
0.2 µg
1%
Calcium
47.4 mg
4%
Iron
1.3 mg
7%
Potassium
137.4 mg
3%
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