Double Chocolate Zucchini Muffins

Vegan double chocolate zucchini muffins are an irresistible combination of indulgence and health. At first, the idea of adding zucchini to a baked good may seem unusual, but these muffins offer a surprising twist that even the biggest chocolate lovers will appreciate. With a moist texture and rich chocolate flavor, they provide a delicious way to sneak some vegetables into your diet without compromising on taste.

Makes 12 | ⏱️ 1 hour

Dry Ingredients:

• 1 cup all purpose flour

• 1 cup almond flour

• 1 tsp baking powder

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/2 cup cacao powder

  
  

Wet Ingredients:

• 2 tbsp ground flax

• 1/4 tbsp water

• 2 ripe bananas

• 2 tsp vanilla

• 1/4 cup avocado oil

• 1/4 apple sauce

• 1/3 cup maple syrup

• 1/2 cup hemp seeds

• 2 1/2 cups cup zucchini, grated

• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin tin.

2. In a large bowl, sift together the dry ingredients and mix thoroughly.

3. Combine the ground flax and water in a medium bowl and stir. Allow it to sit for five minutes so the flax can gel.

4. Then, add the bananas and mash them with a fork.

5. Combine the vanilla, avocado oil, apple sauce, and maple syrup, and mix thoroughly.

6. Fold in the grated zucchini.

7. Mix the wet ingredients with the dry ingredients and blend well.

8. Stir in the hemp seeds and chocolate chips. Combine the mixture and then transfer it to your muffin pan.

9. Bake for 45 minutes. Take out and allow to cool before enjoying.