SUPA-MOIST Chocolate Zucchini Muffins are my new favorite chocolate fix. Just like with zucchini bars, the zucchini is flavorless. Offer these delicious muffins to your spouse and kids and all they'll taste is chocolate. For all you waist-watchers out there, this simple vegetarian recipe is so low in fat, it barely registers on the nutritional facts chart.
HERE'S ALL IT TAKES
- 1 ripe medium banana, mashed (1 cup)
- 1/2 cup unsweetened applesauce
- 3/4 cup raw sugar
- 1/4 cup non-dairy milk (soy, almond, coconut, etc.)
- 1 teaspoon vanilla extract
- 1 cup zucchini, shredded
- 1 1/4 cup whole wheat flour
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon ground cinnamon
Heat oven to 350°F. Lightly oil 12-cup muffin pan.
In a large bowl, blend mashed banana, applesauce, sugar, milk, vanilla and zucchini.
In a separate bowl, stir flour, cocoa, baking powder, baking soda, salt and cinnamon together. Add dry ingredients into the wet ingredients, stirring until just combined. Try not to over mix batter.
Fill each muffin cup 3/4 full.
Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Transfer to cooling rack. Eat while warm, at room temperature, or chilled from the fridge. No matter the temperature, they're dee-lish!