If your two year old is anything like ours, then getting him or her to eat their vegetables is dang near impossible. If it's green, Ethan won't touch it.
That's what these muffins are genius! There is full on zucchini in here and no added sugar...and you would never be able to tell. Ethan calls them cupcakes and will eat all his dinner to have one for a treat. That's what I call #winning!
Ingredients //
1 ¼ cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder {I used dark chocolate}
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons coconut oil
1/3 cup honey or agave nectar
1 teaspoon vanilla
1 egg
1 egg white
1 cup shredded zucchini (about 1 medium)
¼ cup unsweetened applesauce
½ cup Almond Breeze Unsweetened Almond Milk {I used vanilla almond milk}
½ cup regular or mini chocolate chips
** Also, I made these in a mini cupcake pan so they were more "bite-size" for Ethan.
Method //
Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg and egg white; mix on medium-low until smooth and well combined.
Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared liners. Bake 22-25 minutes {I cooked mine for 15 minutes since they were mini} or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
xo natasha
