Triple Chocolate Zucchini Muffins

• 1-1/4 cup All-purpose Flour
• 1/3 cups Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1 pinch Salt
• 2 Tablespoons Coconut Oil, Melted And Cooled
• 1 whole Egg
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Chocolate Almond Milk
• 1/3 cups Honey
• 1/4 cups Cinnamon Apple Sauce
• 1 cup Grated Zucchini, From About 1 Medium Zucchini
• 1/2 cups Chocolate Chips
• 1/2 cups Chocolate Pecans

1. Preheat oven to 350u0b0F and liberally spray a 12 well muffin tin with coconut or regular cooking spray. Whisk the flour, cocoa powder, baking powder, cinnamon and salt together in a large mixing bowl. Then whisk the cooled coconut oil, egg, vanilla, chocolate almond milk, honey, and apple sauce together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter. Use a paper towel to thoroughly wring out the moisture from the zucchini. Then switch to a spatula and fold in the zucchini, chocolate chips and chopped pecans.
2. Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly. Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately and enjoy! They also keep well for a couple of days sealed in containers to make ahead.

allpurpose, cocoa, baking powder, cinnamon, salt, coconut oil, egg, vanilla, chocolate almond milk, honey, ubc, zucchini, chocolate chips, chocolate pecans

Taken from tastykitchen.com/recipes/breads/triple-chocolate-zucchini-muffins/ (may not work)