These vegan and gluten-free double chocolate zucchini muffins are moist, chocolatey, and packed with hidden veggies. They make for a delicious snack or breakfast treat that everyone will love!
Ingredients: 1 cup shredded zucchini. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 cup gluten-free all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.
Instructions: Warm the oven up to 350F 175C and put paper liners in a muffin tin. Shred the zucchini and mix it with the applesauce, maple syrup, almond milk, and vanilla extract in a large bowl. Gluten-free flour, cocoa powder, baking powder, baking soda, and salt should all be mixed together in a different bowl using a whisk. Mix the dry and wet ingredients together until they are just mixed. Add vegan chocolate chips and mix well. To make muffins, put about three quarters of the batter into each cup. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through.
Prep Time: 15 minutes
Cook Time: 20 minutes
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