These moist chocolate zucchini muffins are bursting with rich chocolate chips, crunchy walnuts and the flavors of a cup of chai-spiced tea.
Course:
Breakfast, Dessert
Servings: 12
Author: Alissa
-
1 ¼
cups
whole wheat pastry flour
-
¼
cup
cocoa powder
-
1
tsp.
baking soda
-
1
tsp.
ground cinnamon
-
1
tsp.
powdered ginger
-
½
tsp.
cardamom
-
¼
tsp.
cloves
-
½
tsp.
salt
-
1
ripe banana
mashed
-
1
tsp.
vanilla extract
-
⅓
cup
brown sugar
-
⅓
cup
vegetable oil
-
1
cup
finely grated zucchini
-
½
cup
vegan chocolate chips
-
½
cup
chopped walnuts
-
Preheat oven to 350°. Line a 12 cup muffin tin with papers.
-
In medium mixing bowl, stir together flour, cocoa powder, baking soda, cinnamon, ginger, cardamom, cloves and salt.
-
In a separate, medium sized bowl, stir together banana, vanilla and brown sugar until fully blended. Add oil and stir a few times. Add zucchini and stir to incorporate.
-
Add wet mixture to dry and stir just until blended. Fold in chips and walnuts.
-
Divide mixture among muffin cups. Bake 20 minutes.
-
Remove from oven and transfer to cooling rack. Cool completely before removing from cups.
Pecans can be substituted for walnuts. I tried, and they were just as delicious.