Ingredients

The following ingredients have 11 Servings
  • Slightly less than 1/3 c. honey
  • Slightly less than 1/4 c. molasses
  • 1/4 c. coconut oil (softened or melted)
  • 1 egg (plus 2 egg whites)
  • 1 banana (well mashed)
  • 3/4 c. plain yogurt
  • 1 tsp. vanilla
  • 2 c. grated zucchini (approx. 2 medium)
  • 2 c. whole wheat flour*
  • 1/4 c. ground flax seed
  • 1/2 c. unsweetened cocoa powder
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 c. mini chocolate chips

Instruction

  • Preheat oven to 375.
  • Once you've shredded your zucchini, squeeze out any excess moisture. In a stand mixer, mix together the wet ingredients (including the zucchini).
  • In a separate bowl whisk together the flour, ground flaxseed, cocoa powder, salt, baking soda, and cinnamon. Slowly add the flour mixture into the wet batter and mix well.
  • Lastly, add your mini chocolate chips and stir just until incorporated. Lightly coat your jumbo muffin tin with cooking spray; fill each cup about half way (I used my large cookie scoop and filled each cup with two scoops).
  • Bake for 20-25 minutes, or until a toothpick comes out clean.