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Chocolate Chip Zucchini Muffins



  • 1 1/2 cups spelt, white, or oat flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • optional 1/2 tsp cinnamon
  • 1/3 cup unrefined sugar of choice
  • 1/16 tsp pure stevia, or 2 tbsp more sugar
  • 1/2 cup vegan chocolate chips
  • 1/2 cup applesauce
  • 1/3 cup coconut or veg oil
  • 1 tsp white or apple cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 1 cup grated zucchini .


  1. Preheat oven to 350F.
  2. Add liners to a muffin tin.
  3. Whisk together liquid ingredients (including zucchini).
  4. Stir in remaining ingredients.
  5. Immediately portion into the baking cups and bake 19 min.
  6. Allow to cool before removing from the tray.
  7. The wrappers peel off easily the next day, and the taste and texture are much better the next day as well, so I recommend making them a day ahead.
  8. Leftovers can also be frozen.



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