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.