The perfect healthy chocolatey snack, your kids will love and helps unload all that zucchini in your garden! :)
Breakfast, Dessert, Snack
dairy free, healthy, vegan
1 1/4cupswhole wheat pastry flour
1/3 cupcocoa powderI use organic raw
1/3cupagave nectar or pure maple syrup
2tbspcoconut oil, melted and cooled
1chia egg(1 tbsp chia seed, 3 tbsp water. Mix and let sit for 5 minutes to thicken)
1mediumripe mashed banana
1/2cup almond milkany nut milk will work
1/2cupregular or mini dark chocolate chipsdairy free for vegan
Preheat oven to 350 degrees. Generously grease the inside of a muffin tin with oil, I like to use coconut or grapeseed.
Place zucchini in a few pieces of paper towel, and squeeze out excess moisture. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer, add coconut oil, agave/maple syrup, vanilla, chia egg, and mix on medium until smooth and well combined. Add in zucchini, banana and almond milk, mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared muffin tin. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy.......bet you can't have just one!!