Double Chocolate Olive Oil Zucchini Muffins
Moist and decadent chocolate olive oil zucchini muffins, with just the right amount of sweetnes and bites of gooey chocolate. Easy, vegan and perfect for summer!
Servings: 12 muffins
Calories: 249kcal
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup dark cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/4 cups grated zucchini packed, do not pat dry
- 3/4 cup granulated sugar
- 3/4 cup dairy free milk
- 1/2 cup high quality olive oil
- 1/2 cup unsweetened apple sauce
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 425° F and line a muffin tin with wrappers.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl, combine sugar, milk, oil and zucchini. Stir the wet ingredients with the dry until just combined then fold in the chocolate chips. The batter should be very thick.
- Fill each muffin wrapper to the brim and bake for 5-7 minutes at 425° F or until you see them start to dome. Reduce the oven temperature to 350° F and cook for another 12-14 minutes or until a caked tester comes out clean.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 269mg | Fiber: 2g | Sugar: 18g