CHOCOLATE CHIP ZUCCHINI MUFFINS
SERVES 16 PORTIONS
1 1/2 cups all-purpose flour*
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup water
1/2 cup canola oil
2 tbsp. white or apple-cider vinegar
1 tbsp. pure vanilla extract
1 1/2 cups shredded zucchini, about 2, squeezed dry with a paper towel (see Tip below)
1/2 cup semisweet chocolate chips (dairy-free)
Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 195kcal
Fat: 9.2g (1.9g S.Fat)
Carbs: 27.9g
Protein: 1.7g
Sugar: 16.8g
Sodium: 155mg
METHOD
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Combine zucchini and chocolate chips in a mixing bowl.
Fill the cupcake liners about two-thirds of the way with batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs clinging to it. Allow the muffins to cool completely before serving.
Serve the muffins dusted with powdered sugar.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Combine zucchini and chocolate chips in a mixing bowl.
Fill the cupcake liners about two-thirds of the way with batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the muffin comes out dry with a few crumbs clinging to it. Allow the muffins to cool completely before serving.
Serve the muffins dusted with powdered sugar.
