Chocolate-zucchini bread mini muffins
Unsweetened cocoa powder
2 cup(s), finely grated, packed but not squeezed (about 3 small zucchini)
1 tsp(s), pure variety
Mini semisweet chocolate chips
- Preheat oven to 350°F. Coat 24-cup mini-muffin pan with nonstick spray. In medium bowl, whisk flour, cocoa powder, baking powder, baking soda, ginger, and salt. In another medium bowl, stir zucchini, maple syrup, applesauce, egg, and vanilla. Fold wet ingredients into dry ingredients just until blended. Fold in chocolate chips.
- Fill each muffin cup three-quarters full, about 1 tbsp batter for each cup. Bake muffins, rotating pan halfway through baking, until toothpick inserted into centers of muffins comes out clean, about 10 minutes. Let cool in pan for about 5 minutes before transferring to wire racks. Clean and dry muffin pan. Coat pan with nonstick spray and repeat Step 2 until all batter is used.
- Serving size: 1 mini muffin