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Chocolate Zucchini Muffins Recipe

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This recipe for Chocolate Zucchini Muffins, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Gilbert


1¼ cups whole wheat flour (or gluten-free alternative)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
2 tbsp olive oil (or melted coconut oil)
1/3 cup pure maple syrup (I use double-dark from St. Jacobs – I’ve got a maple guy) – could sub honey or agave but who would when we have nature’s most perfect sweetener on our back doorstep?!
1 tsp vanilla
1 egg
1 cup shredded zucchini – water removed (from about one medium zucchini)
1 ripe mashed banana
1/2 cup milk (or non-dairy alternative)
1/2 cup mini semi-sweet chocolate chips

1. Preheat oven to 350ºF. Line or spray muffin tins with nonstick cooking spray.

2. Squeeze shredded zucchini of excess water with a paper towel. Don’t forget!

3. In a medium mixing bowl, sift and whisk together flour, cocoa powder, baking
soda, and salt. Set aside.

4. In another bowl, add oil, maple, vanilla, egg. Mix on medium-low with stand or hand-mixer until well combined.

5. Add in zucchini, banana, and milk. Mix again until well combined.

6. Slowly add in dry ingredients and mix until just combined.

7. Gently fold in chocolate chips. (I always think of David Rose when I am told to fold
in anything to a recipe! Heehee!)

8. Evenly divide batter into prepared muffin tins (about two-thirds full).

9. Bake 22-25 mins (I usually do 24 mins and they’re perfect in my oven, but ovens differ!) until a toothpick comes out clean. After 5 mins transfer to wire rack to finish

10. ENJOY!!




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