Adapted from: Katie Higgins (Chocolate Covered Katie)
Prep time: 5-10 minutes
Cook time: 20 minutes
Total time: 25-30 minutes
1 ½ cups spelt ﬂour (all-purpose or Bob’s Gluten-Free also works)
½ tsp. baking soda
¾ tsp. salt
½ tsp. cinnamon
⅓ cup sugar, or evaporated cane juice
2 tbsp. sugar
½ cup chocolate chips
½ cup unsweetened applesauce
⅓ cup coconut or vegetable oil
1 tsp. white or apple cider vinegar
1 ½ tsp. pure vanilla extract
1 cup grated zucchini
1. Preheat oven to 350ºF and place 10-12 cupcake liners in a mufﬁn tin.
2. Combine all dry ingredients in a mixing bowl, then set aside.
3. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry and immediately portion into the baking cups and place in the oven.
4. Bake 19 minutes, then allow zucchini mufﬁns to cool before removing from tray. Enjoy!