“Zucchini is a miracle worker.” Those are five words I never thought I’d utter, but exactly
the ones that came out of my mouth after I had my first bite of these ultra-rich chocolate
muffins. Not only does the zucchini add a lot of moisture without the need for any extra
fat, but you can also sneak some extra veggies into your diet without being able to taste
them at all!
- Yield: 10 to 12 Servings
- ½ cup + 2 tbsp (50 g) unsweetened cocoa powder
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (8 g) baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup (59 ml) unsweetened applesauce
- ½ cup (128 g) almond butter
- 6 tbsp (128 g) honey
- 1 tbsp (15 ml) vanilla extract
- 1 cup (115 g) grated zucchini, squeezed of excess liquid
- ½ cup (90 g) semisweet chocolate chips (for dairy-free, use vegan chocolate chips)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the cocoa powder, ground flaxseed, baking powder, baking soda and salt to a highspeed blender and pulse a few times until all the dry ingredients become well combined.
- Add all of the remaining ingredients except for the zucchini and chocolate chips, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, as necessary. Finally, fold in the zucchini and chocolate chips by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 17–19 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.