Preheat the oven to 350 degrees F (180 degrees C). Liberally spray a 12 well muffin tin with coconut or regular cooking spray.
All-Purpose Flour (1 1/4 cups)
Unsweetened Cocoa Powder (1/3 cup)
Baking Powder (1 tsp)
Ground Cinnamon (1/2 tsp)
Salt (1 pinch)
together in a large mixing bowl.
Then whisk the cooled
Coconut Oil (2 Tbsp)
Vanilla Extract (1/2 tsp)
Chocolate Almond Milk (1/2 cup)
Honey (1/3 cup)
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.
Use a paper towel to thoroughly wring out the moisture from the
. Then switch to a spatula and fold in the zucchini,
Chocolate Chips (1/2 cup)
Pecans (1/2 cup)
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.
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.