It has been my number one kitchen challenge to cram more veggies into our meals. My daughter is getting picky and these tasty muffins make me feel a little less guilty about my midday pickup. Best part: I don’t miss one bit of that indulgent feeling.

Zucchini was one of the first vegetables I took a liking too. It was mild in flavor and was an easy side dish. Never in my wildest dreams did I think it could be mixed into a muffin.

These Chocolate Zucchini Muffins are rich but not by conventional methods! They use a natural sweetener and applesauce to maintain their moisture. This recipe is incredibly easy and perfect for toddlers and adults alike. i store mine in the fridge for up to a week and they are still delicious.

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Rich Chocolate Zucchini Muffins... that are Still Healthy!

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Marissa Allen

Ingredients

• 1 1/4 C Flour
• 1 C Zucchini, shredded
• 2/3 C Agave Nectar (or maple syrup, honey)
• 1/2 C milk (dairy or non-dairy alternatives will work!)
• 1/2 C semisweet chocolate chips (you can even use dairy free chips like Enjoy Life)
• 1/4 C Apple sauce
• 1/3 C Cocoa Powder
• 2 eggs
• 2 tbsp coconut oil, melted
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees.
2. Prepare muffin tin. Line wiht baking cups or spray with nonstick cooking spray.
3. In a medium bowl, combine dry ingredients (flour, cocoa powder, baking soda and salt.)
4. In a separate bowl, stir together the shredded zucchini, eggs, apple sauce, melted coconut oil, vanilla, agave nectar, and milk.
5. Add the dry ingredients to wet and stir until barely combined— don’t over mix. Stir in the chocolate chips.
6. Fill muffin tins till 3/4 full.
7. Bake for 20- 25 minutes. A toothpick can be inserted and removed cleanly.

TIPS

The amount of sweetener is adjustable. The first time I tried the recipe, I used less sweetener (about 1/3 C).