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Triple Chocolate Zucchini Muffins

Triple Chocolate Zucchini Muffins
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Indulge in these delicious Triple Chocolate Zucchini Muffins that are guilt-free and perfect for chocolate lovers.

Ingredients

Scale
  • 1 cup finely grated zucchini, measured loosely laid
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, or to taste
  • 1 large egg
  • ½ cup Silk Dark Chocolate + Walnut Nutchello, or alternative plant milks
  • 2 teaspoons white vinegar
  • ¼ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • ½ cup semi-sweet mini chocolate chips
  • about 12 teaspoons semi-sweet mini chocolate chips, divided

Instructions

  1. Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside.
  2. Grate the zucchini on the fine blade of a box grater; set aside.
  3. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt; set aside.
  4. In a medium bowl, whisk together the egg, Nutchello, vinegar, oil, and vanilla.
  5. Pour the wet ingredients over the dry ingredients and stir to combine without overmixing.
  6. Add the grated zucchini and stir to combine.
  7. Pour in the boiling water and stir; the batter will be thin.
  8. Add ½ cup mini chocolate chips and stir to combine.
  9. Fill each muffin liner ¾ full, topping with a teaspoon of mini chocolate chips.
  10. Bake for about 20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  11. Let cool in the pan for 10 to 15 minutes before removing. Store airtight at room temperature for 5 days or freeze for up to 4 months.

Notes

  • Do not pack the grated zucchini tightly when measuring.
  • These muffins can be frozen for up to 4 months.
  • Ensure not to overmix the batter to maintain a light texture.

Nutrition

Find it online: https://www.spiritsdrink.com/triple-chocolate-zucchini-muffins-guilt-free/