chocolate zucchini muffins

 I've got a lot of zucchini this year (yay) and I like to bake up batches of muffins to then freeze.  Trying this with the zucchini in my fridge currently.

 INgredients

Ingredients

• 1 ¼ cup (141 grams) whole wheat pastry flour or white whole wheat flour
• ⅓ cup (27 grams) unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons coconut oil, melted and cooled (or sub olive oil)
• ⅓ cup (111 grams) honey, agave nectar or pure maple syrup
• 1 teaspoon vanilla
• 1 egg
• 1 cup shredded zucchini (from about 1 medium zucchini)
• 1 ripe mashed banana (or you can use ¼ cup unsweetened applesauce)
• ½ cup (120 grams) unsweetened vanilla almond milk
• ½ cup (90 grams) regular or mini chocolate chips, dairy free if desired
•  

Preheat oven to 350.  Squeeze excess liquid out of zucchini.  

 

Mix dry ingredients together.  In another bowl, mix together oil, sweetener, vanilla, egg.  Mix well, then add in zucchini, banana or applesauce, and milk.  Mix until just combined, add chocolate chips.

 

Bake 22-25 minutes.  After five minutes resting in pan, move muffins to wire rack.