Healthy Chocolate Zucchini Muffins

Ingredients

• 1 3/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup unsweetened apple sauce
• 1 cup raw cane sugar (or coconut sugar)
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 cups zucchini (grated, squeezed from juices)
• 3/4 cup walnuts (chopped)

Instructions

1. 1

   Preheat the oven to 375°F, line a muffin pan with cupcake liners, and set aside. If you don’t want to use liners, you can just grease the muffin pan with vegetable oil or non-stick spray.

2. 2

   In a mixing bowl, mix dry ingredients (whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt).

3. 3

   In a large mixing bowl, whisk together wet ingredients (vegetable oil, apple sauce, eggs, sugar, and vanilla extract).

4. 4

   Add dry ingredients to wet ones and fold it in.

5. 5

   Wash zucchini thoroughly and grate, using a large grater. Squeeze the juices through a cloth or a clean towel.

6. 6

   Add grated zucchini and chopped walnuts, and fold it in.

7. 7

   Divide the mixture between 12 muffin tins. Bake at 375°F for about 20-25 minutes, or until a tooth pick inserted in the middle comes out clean.

8. 8

   Take them out of the oven and let sit on the counter in a muffin pan for about 10 minutes, then transfer to a wire rack to cool off completely.