Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 cup (120g) grated zucchini, unpeeled
  • 0.5 cup (120g) plain Greek yogurt
  • 0.5 cup (120g) unsweetened applesauce
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 0.75 cup (130g) semi-sweet mini chocolate chips
  • 1 tbsp (8g) flour

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin.
  2. In a large bowl, whisk together the 1.5 cups whole wheat pastry flour, cocoa powder, sugar, baking soda, and salt until no clumps remain.
  3. Add the Greek yogurt, applesauce, egg, and vanilla extract to the dry ingredients. Stir gently with a spatula until just combined.
  4. Fold in the grated zucchini until evenly distributed.
  5. Toss the chocolate chips with 1 tablespoon of flour, then gently fold them into the batter.
  6. Divide the mixture evenly among the 12 muffin wells and bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.