Chocolate zucchini muffins

For me, these chocolate zucchini muffins are a dream come true. Let me tell you why, my kids love them they don’t have any refined sugars or oils and its a sweet with veggies.

Tips, tricks & other recipes:

• When extracting the moisture out of the zucchini, do it on paper towels or old kitchen towels.
• I’m really not into hiding the complete list of ingredients from my kids. I always tell them what is in the food they are eating. I like for them to know that eating healthy is good and delicious. but if your kids are really picky with their veggies, you’ll know what to do.
• Here are other recipes for vegan muffins: Sugarless berry-muffins, chocolate muffins , poppy seed and lemon muffins, vegan banana bread.

So here is the recipe for these

chocolate zucchini muffins

And I hope you like them very very much and that your kids devour them as my kids do. If you make the recipe please share it on Instagram, FB or save it for later on Pinterest.

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Chocolate zucchini muffin

These chocolate zucchini muffins are vegan, very easy to prepare and are 100% kid friendly.

5 from 8 votes

Prep Time 15 mins

Cook Time 25 mins

Course Baked goods

Cuisine American

Servings 12 muffins

Calories 166 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1½ cup flour
• 1/3 cup cocoa
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup melted coconut oil
• 2/3 cup maple syrup
• 3/4 cup rice or coconut milk
• 2 tablespoons apple cider vinegar
• 1 tablespoon vanilla
• 1 cup grated zucchini moisture removed

Instructions

 

• Preheat the oven to 350ºF.
• Prepare a muffin tray with liners or grease the pan.
• Mix all the dry ingredients in a bowl.
• In a smaller bowl, mix the milk, oil, vanilla, and vinegar.
• Pour over the dry ingredients, add the maple syrup, and mix well. When everything is well mixed, add the grated and dried zucchini.
• Divide the mixture between the twelve muffin tins.
• Bake for 20-25 minutes or until you insert a toothpick and it comes out clean.
• Let it cool.

Notes

To extract the moisture of the zucchini grate it and place it over an old kitchen towel or several paper towels. Let it stand for 10 to 15 minutes and then close the kitchen towel to form a bag. Squeeze al the liquid out.

Nutrition

Calories: 166kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 5gSodium: 202mgPotassium: 137mgFiber: 1gSugar: 11gVitamin A: 21IUVitamin C: 2mgCalcium: 34mgIron: 1mg

Keyword chocoalte zucchini muffins, vegan muffins, vegan zucchini muffins, zucchini bread

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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Equipment:

food processor

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