Zucchini season is here now because my Pinterest give food to told me so. I even made a board devoted to everything zucchini (shameless plug in order to stick to me!).

If you’re thinking that you would under no circumstances put zucchini inside a baked good, it is time to escape your comfort zone because these muffins are MIND-BLOWING and filled with chocolate love with zero zucchini taste.

I really like when vegetables can taste like chocolate, don’t you?

After all, keep in mind my skinny banana chocolate chip zucchini muffins from last summer? Probably one of my favorite muffins on my blog page.

I say that about every muffin We put on this blog though, so think that what you will.

I spent fifty percent of the weekend perfecting this recipe. Seriously, I think I made these muffins four occasions. During one attempt, I tried to put in avocado in to the cooking equation, but it didn’t are well when i hoped. It isn’t that the muffins weren’t good with avocado, they just weren’t fluffy; I opted to use a bit of coconut oil rather.

Now you’ll think that the common zucchini bread would be healthy, but most quality recipes call for greater than a glass of sugar and at least a 1/2 glass of essential oil. I’m usually not found of baking with plenty of sugars or fat (unless it comes to cookies), so I thought I’d try my better to make healthy delicious chocolate zucchini muffins that still flavor amazing.

Applesauce instead of lots of oil. Keeps the muffins moist without adding plenty of calories. After all we need to save some for the chocolates chips.

Almond Breeze Unsweetened Almond Dairy 30 calorie consumption in a glass? I’m cool with that. And it can help to keep these muffins dairy free.

Whole wheat pastry flour. Most likely the greatest wheat flour around. You can’t actually tell these muffins are whole-grain!

Honey rather than sugar. Technically honey is sugars, but it’s not a refined glucose plus it also helps to keep these muffins soft.

Zucchini. Needless to say, this veggie adds an insanely amount of moisture to the muffins. They’re just SO good you guys!

These chocolate zucchini muffins will be perfect for breakfast, an afternoon deal with, or even dessert. You can even bake these as bars or being a loaf of bread, but needless to say you will have to adjust baking occasions.

I understand you men are muffin lovers, if you produce these, snap an image and tag #ambitiouskitchen on Instagram. I’m looking forward to seeing the photos!

Have an excellent week! xo

Ingredients

1 1/4 cup whole wheat pastry flour or white whole wheat grains

1/3 cup unsweetened cocoa powder

1 teaspoon cooking soda

1/3 cup honey or agave nectar

1 teaspoon vanilla

1/4 cup unsweetened applesauce (you can even use greek yogurt!)

1/2 cup Almond Breeze Unsweetened Almond Milk

1/2 cup regular or mini delicious chocolate chips

Instructions

Preaheat oven to 350 degrees F. Line 12 glass muffin tin with cupcake liners and generously spray inside of liners with non-stick cooking spray.

Press shredded zucchini of surplus water having a paper towel. That is essential, so don’t forget!

In a moderate bowl, whisk collectively flour, cocoa powder, baking soda pop, and salt; set aside.

In the plate of a power mixer, add coconut oil, honey, vanilla, egg and egg white; blend on medium-low until clean and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dried out ingredients and combine until just combined. Gently collapse in chocolate potato chips.

Consistently divide batter into prepared liners. Bake 22-25 a few minutes or until toothpick inserted into middle happens clean. After 5 minutes, remove muffins and transfer to wire rack to complete cooling. Enjoy!

To keep muffins dairy totally free, use dairy free chocolate chips.

I really like adding a few extra chocolate chips (2-3) together with each muffin before cooking to create them look fairly, but it’s your decision!

Hi Monique,

I just stumbled on your blog page today and I’m so glad I did so! Plenty of great content material. Quick question, is it best to melt the coconut essential oil before mixing it in with the honey, vanilla, and egg?

Hi Monique,

Let me know very well what you think!

They are really yummy! How would you adjust cooking time to make mini muffins?”

Also, I’ve made these with cow’s milk for friends with nut allergies and it’s really still yummy.

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