Ingredients:

  • 1.5 cups (180g) whole wheat pastry flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (60g) dark chocolate chips
  • 1.5 cups (130g) finely grated zucchini
  • 0.5 cup (120ml) maple syrup
  • 0.5 cup (120ml) unsweetened applesauce
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Grate the zucchini using the smallest holes on your grater.
  2. In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, and salt.
  3. Stir in the maple syrup, applesauce, egg, vanilla, and melted coconut oil until combined.
  4. Fold in the grated zucchini and dark chocolate chips until the batter is uniform in color.
  5. Distribute the batter evenly among 24 liners, filling each about 2/3 full.
  6. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.