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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.
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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
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Baking Powder
1 tsp
Baking Powder
Ground Cinnamon
as needed
Ground Cinnamon
Salt
1 pinch
Coconut Oil
2 Tbsp
Coconut Oil
melted and cooled
Egg
1
Vanilla Extract
as needed
Chocolate Almond Milk
1/2 cup
Chocolate Almond Milk
Honey
1/3 cup
Cinnamon Apple Sauce
4 Tbsp
Cinnamon Apple Sauce
Zucchini
1
Medium Zucchini, grated
about 1 cup
Pecans
1/2 cup
Pecans, chopped
Nutrition Per Serving
VIEW ALL
Calories
169
Fat
7.7 g
Protein
3.2 g
Carbs
23.9 g
Love This Recipe?
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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/
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 (as needed) and Salt (1 pinch) together in a large mixing bowl.
step 3
Then whisk the cooled Coconut Oil (2 Tbsp), Egg (1), Vanilla Extract (as needed), Chocolate Almond Milk (1/2 cup), Honey (1/3 cup), 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 (as needed), Chocolate Almond Milk (1/2 cup), Honey (1/3 cup), 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 (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.
Tags
Breakfast
American
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
Vegetables
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