Makes about 16 muffins
These muffins are the perfect way to sneak some veggies into your breakfast bite! Unsweetened cocoa powder contains all the goodness you get from dark chocolate, including essential minerals that support your heart, bones and immune system. Zucchini is a great source of vitamin A, magnesium, folate, potassium and more.
Grab, go, enjoy, repeat.
Be sure to check out some of our other fav brekkie recipes!
Pro Tip: Double the batch and freeze these puppies up to 1 month. That way, if you’re having a lazy week, there’s always more to enjoy. Just thaw and dust with powdered sugar before devouring.
INGREDIENTS
1 ½ cups all-purpose flour
1 cup organic sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
¾ cup water
½ cup canola oil
2 Tbsp apple cider vinegar
1 Tbsp pure vanilla extract
1 ½ cups shredded zucchini (about 2; squeezed dry with a paper towel)
½ cup semisweet vegan chocolate chips (dairy free)
½ tsp sea salt
FOR SERVING
powdered sugar (for dusting)
*Photo + Recipe Adapted From: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to 350°F.
Line two 12 cup cupcake pans with cupcake liners.
MUFFINS
In a large bowl, whisk all-purpose flour, organic sugar, unsweetened cocoa powder, baking soda, and sea salt.
In a separate bowl, whisk water, canola oil, apple cider vinegar, and pure vanilla extract.
Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Fold in shredded zucchini and semisweet vegan chocolate chips.
BUILD
Fill the cupcake liners about two-thirds full with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of the muffin comes out dry, with a few crumbs clinging to it.
Let the muffins cool completely.
NOTES + SERVING TIPS
Once muffins have cooled, dust with powdered sugar and serve immediately or pack them up for a quick on-the-go morning brekkie.