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Chocolate Chip Zucchini Muffins Recipe

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This recipe for Chocolate Chip Zucchini Muffins is from The Plant Based/Whole Foods Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups whole wheat pastry flour

1/4 cup unsweetened cocoa

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 whole banana, mashed

1 cup raw sugar- or sugar substitute

(I used 1/2 cup sucanat and 1/2 date sugar. Agave Nectar could work)

1/2 cup unsweetened applesauce

1/4 cup non-dairy milk (I used vanilla soy milk)

1 cup shredded zucchini (I did a little more than this)

Chocolate Chips- add as much or as little (Carob or Vegan OR any other kind that will help make your kids eat this delicious muffin!)

Optional: Chopped walnuts
Directions:
Directions:
Preheat over to 350 degrees. Mix the flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini, chocolate chips and nuts if desired. Stir until evenly combined. Slowly add the dry flour mix to the wet mix, stirring until just combined.



Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.



Spoon batter into greased muffin pan and bake 18-25 minutes, or until toothpick inserted into the center comes out clean.



Store in fridge or freezer for a quick and yummy snack!

Number Of Servings:
Number Of Servings:
15 muffins

 

 

 

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