Double chocolate chunk muffins with zucchini

¼ tsp sea salt

1 tsp vanilla

1 flax egg

⅓ cup chocolate chunks

1 cup shredded zucchini

1 ¼ cups white whole wheat flour

½ cup unsweetened oat milk or almond

¼ cup date syrup

½ tsp baking soda

1 tsp baking powder

¼ cup unsweetened cocoa powder

¼ cup unsweetened apple sauce

2 tbsp evoo

Step 1

Preheat the oven to 350 degrees fahrenheit.

Step 2

Make the flax egg in a small bowl and set aside. shred the zucchini and using a cheese cloth, drain out as much excess water as possible.

Step 3

To a large bowl combine the wet ingredients: flax egg, apple sauce, oat milk, evoo, vanilla and date syrup + whisk until well combined. mix in shredded zucchini.

Step 4

Add all the dry ingredients to the bowl and mix until well combined. fold in the chocolate chunks.

Step 5

Using a cookie scoop, scoop about 3-4tbsp into a lined muffin tray. i love using a silicone pan because you don’t need to use liners!

Step 6

You can also add a few chocolate chunks on top of each muffin before baking to create a melted chocolate glaze on top

Step 7

Bake for 15-20 minutes until a tester comes out clean.