Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup maple syrup
  • 0.33 cup unsweetened applesauce
  • 0.25 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 0.5 cup dark chocolate chips

Instructions:

  1. Grate the zucchini using the smallest holes of the grater. Place the shreds in a clean kitchen towel or paper towel and squeeze firmly to remove excess water.
  2. Whisk the flour, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
  3. In a separate bowl, beat the egg, maple syrup, applesauce, coconut oil, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir with a spatula until just combined; stop the moment the flour streaks disappear.
  5. Gently fold in the squeezed zucchini and chocolate chips.
  6. Scoop the batter evenly into a lined 12-slot muffin tin.
  7. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.