Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
- 3 eggs (room temperature)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 cups grated zucchini (2 small or 1 large zucchini)
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 2 cups flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips (divided into 1/4 & 3/4 cups)
Preheat oven to 350°F degrees. Place Mini Bon Tray or Square Savarin Tray* on Medium or Large Perforated Baking Sheet and set aside.
Place ¼ cup chocolate chips in Mini Cake Mold. Microwave for 30 seconds.
In the Stainless Mixing bowl, whisk together eggs, sugar, vegetable oil, grated zucchini*, apple sauce, and vanilla extract. Add in melted ¼ cup chocolate chips and whisk again.
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture. Stir to combine. Fold in the chocolate chips. Using a measuring cup, fill Tray wells ¾ full.
Bake for 22-25 minutes or until toothpick inserted into the center of a well comes out clean. Let cool for 5 minutes before popping out each muffin.
*Recipe will make 19 muffins.*Use the Eco-Chop to ‘shred’ the zucchini.
