Chocolate Zucchini Muffins

https://www.ambitiouskitchen.com/healthy-double-chocolate-zucchini-muffins/

2x recipe:

Ingredients

• 300g whole wheat pastry flour or white whole wheat flour
• 65g cup unsweetened cocoa powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons coconut oil, melted and cooled (or sub olive oil)
• 80ml honey
• 4 tbls brown sugar (or double honey instead)
• 2 teaspoon vanilla
• 2 egg
• 2 cups shredded zucchini (1 large zucchini)
• 2 ripe mashed banana
• 210ml oat milk
• 1/2 cup regular or mini chocolate chips, dairy free if desired

Instructions

• Preheat oven to 175 degrees F. Cooking spray in silicon muffin trays (makes about 20)
• Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
• Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!