Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 1 cup coconut sugar
• 3 small zucchini, grated (about 2 cups)
• 1/2 cup dark chocolate chips

Preparation

Preheat the oven to 375ºF. Grease or line a 12-cup muffin tin.
In a large mixing bowl, whisk together the flours, baking soda, baking powder, cinnamon, and salt. Set it aside.
In another large mixing bowl, whisk together the eggs, applesauce, oil, and sugar. Using a rubber spatula, stir the flour mixture into the egg mixture. Stir in the zucchini and chocolate until just combined.
Scoop the batter into the muffin tin and bake until the muffins are golden and a toothpick inserted comes out clean, about 15 to 20 minutes.
Allow the muffins to cool slightly before enjoying. Once cooled completely, store in an airtight container for up to 5 days or in the freezer for up to 3 months.