Chocolate Zucchini Muffins

Chocolate Zucchini Muffins


1 ¾ cups whole white wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon baking powder
½ cup cocoa powder
1 egg
2 tablespoons canola oil
½ cup honey
½ cup unsweetened applesauce
¼ cup milk, any variety
2 scoops Encala
1 teaspoon vanilla
1 cup coarsely grated zucchini drained of excess moisture
½ cup chocolate chips


Preheat oven to 350 degrees.
Prepare a 12-cup muffin pan by lining the cups with silicone liners, paper liners, or greasing well.
In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cocoa powder.
In another bowl, mix eggs, honey, oil, applesauce, milk, vanilla, and Encala until the Encala is fully dissolved.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the drained zucchini and ⅓ cup of the chocolate chips.
Scoop out ¼ cup batter into prepared muffin tin.
Sprinkle each muffin with a couple of chocolate chips if desired.
Bake for 18-22 minutes, or until a toothpick inserted in middle comes out dry.

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