Whole Wheat Chocolate Zucchini Muffins
These whole wheat muffins are chocolaty to the max! Zucchini keeps the muffins moist and vinegar gives them an extra light texture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12-15 muffins
- Category: Dessert
Ingredients
- 1 cup white whole wheat flour
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup cocoa powder
- ¼ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup soy milk (or milk of your choice)
- 1 TBS vinegar
- 1 tsp vanilla
- 2 TBS butter, melted
- ¼ cup unsweetened applesauce
- 1 egg, beaten
- 1 cup zucchini, grated
- ½ cup chocolate chips, divided
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together flour through salt.
- In another bowl, mix together soy milk through egg.
- Mix wet ingredients into dry ingredients and stir until just incorporated. Stir in zucchini and ¼ c chocolate chips.
- Line 15 muffin cups with paper liners. Fill cups ¾ full of batter and sprinkle with remaining chocolate chips.
- Bake in preheated oven for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.