Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup coconut sugar
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup finely grated zucchini
  • 0.5 cup unsweetened applesauce
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut oil
  • 0.5 cup dark chocolate chips
  • 0.25 cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment cups.
  2. In a mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, coconut sugar, baking soda, and sea salt until no clumps remain.
  3. In a separate bowl, beat the egg, then stir in the unsweetened applesauce, melted coconut oil, and vanilla extract.
  4. Fold the finely grated zucchini into the wet ingredient mixture until evenly distributed.
  5. Pour the wet ingredients into the dry base and gently fold with a spatula until just combined; do not overmix.
  6. Stir in the dark chocolate chips and chopped walnuts.
  7. Divide the batter equally among the 12 liners and bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  8. Cool in the pan for 5 minutes before transferring the muffins to a wire rack.