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Vegan Double Chocolate Zucchini Muffins

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Ingredients
  

  • 1 ¾ cup all purpose flour
  • 1/3 cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup finely shredded and drained zucchini
  • 1/2 cup avocado oil or canola oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup soy milk or dairy milk
  • 1/2 cup semi sweet chocolate chips dairy free for vegan or regular
  • Extra brown sugar to sprinkle on tops of muffins

Instructions
 

  • Preheat the oven to 350F. Line a 12 cup muffin tin with liners. Set aside.
  • In a medium mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) and whisk well until its not lumpy.
  • Add the brown sugar and white granulated sugar and whisk into the dry ingredients.
  • Add the grated and drained zucchini, oil, and milk, mixing gently until combined and lastly stir in the chocolate chips.
  • Divide the muffin batter evenly into the prepared muffin tin. Sprinkle with a bit a brown sugar. Then bake for 20-24 minutes until the tops spring back when gently pushed, and toothpick comes out clean, or internal temperature is about 200F.
  • Cool for a minute in the muffin tin then remove to a wire cooling rack to cool until room temperature.
  • Make sure muffins are at room temperature before covering and freezing.