Triple Chocolate Zucchini Muffins

Recipe

14 INGREDIENTS • 6 STEPS • 45MINS

Triple Chocolate Zucchini Muffins

5

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.

Triple Chocolate Zucchini Muffins

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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/

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

45MINS

Total Time

$0.62

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 1/4 cups

All-Purpose Flour

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 tsp

Vanilla Extract

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

Chocolate Chips

1/2 cup

Pecans, chopped

Nutrition Per Serving

VIEW ALL

Calories

169

Fat

7.7 g

Protein

3.2 g

Carbs

23.9 g

Triple Chocolate Zucchini Muffins

Save

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 InstructionsHide images

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 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 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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