Whole Foods Chocolate-Zucchini Muffins
Recipe type: Muffin
Whole Foods Chocolate-Zucchini Muffins
  • 1 + ¼ cups whole-wheat flour
  • ¼ cup unsweetened cocoa
  • 1 + ½ teaspoons baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 ripe banana
  • ½ cup unsweetened applesauce
  • 1 cup lightly soaked, pitted dates (Sun-Maid sells bags by the raisins in the grocery store)
  • ⅓ cup warm water
  • ¼ cup non-dairy milk
  • 1 tsp pure vanilla extract
  • 1 cup shredded zucchini (or yellow squash)
  • ¼ cup vegan chocolate chips (like Ghiradelli Semi-Sweet)
  1. Preheat oven to 350 degrees.
  2. In a food processor, blend banana, dates, water, and applesauce until smooth, stopping to scrape the sides a few times. Pour this mixture into a large bowl.
  3. Add the milk, vanilla, and zucchini. Stir well.
  4. In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, and cinnamon.
  5. Add the dry mixture into the wet mixture in 3 batches, stirring until just combined.
  6. Fold in chocolate chips.
  7. Spoon into greased 12-muffin tin until cups are ¾ full. Bake for 18-25 minutes, or until a toothpick inserted comes out clean.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/whole-foods-chocolate-zucchini-muffins/

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