Delicious, tender chocolate zucchini muffins topped with chocolate chips or walnuts. The choice is yours! Or don't choose and add both. You can't go wrong!
Preheat oven to 350 degrees F (176 C) and ready your muffin cups. I use silicone and bake without any nonstick spray.
In a small bowl, mix ground flax and water. Then set aside.
In a large bowl, combine flour, cocoa powder, salt, baking soda, and baking powder until well mixed.
In a medium bowl, add maple syrup, milk, applesauce, and vanilla. Mix until combined well.
Pour wet ingredients into dry ingredients and mix well. Then fold in zucchini and (optional) mix-ins.
Add batter to muffin cups and bake for 15 minutes or until a toothpick comes out clean. Let cool before enjoying!
*This is not a gluten-free recipe. I assume oat flour would work well here, but I haven't tried it yet and can't guarantee results. Let me know if you try it!
**I used my own cashew milk recipe, so mine was date-sweetened. Make sure to taste and adjust sweetness accordingly before baking. These aren't meant to be super sweet, but you can make them that way if you'd like by adding coconut sugar to the mix.
***Adapted from Love and Lemons.