EASY

CHOCOLATE ZUCCHINI MUFFINS

Chocolate Zucchini Muffins made with whole wheat pastry flour and agave instead of sugar. A delicious way to start or end the day.

 INGREDIENTS

– 2 ½ cups whole wheat pastry flour – ½ cup cocoa powder – 1 teaspoon baking soda – ¼ teaspoon baking powder – 1 teaspoon salt – 3 eggs well beaten – 1 ⅓ cup agave nectar – 2 cups grated zucchini – ½ cup canola oil – 3 teaspoons vanilla extract – ¾ cup semi-sweet chocolate chips

Preheat oven to 325º. Spread two muffin tins with cooking spray with flour, or line with paper muffin liners.

In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, combine eggs, agave, zucchini, oil, and vanilla and mix well. Add dry ingredients to wet ingredients and mix just until blended.

Divide batter into 24 muffin cups and sprinkle tops with chocolate chips. Bake approximately 20 minutes.

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