Healthy Double Chocolate Zucchini Muffins

Chocolate Zucchini Bundt Cake (1.5×, Metric) Oven & Pan • Oven: 175°C • Pan: 10–12 cup Bundt pan, well greased and dusted with cocoa powder ⸻ Ingredients Dry • 212 g whole wheat pastry flour • 40 g unsweetened cocoa powder • 7.5 g baking soda (1½ tsp) • ≈2 g salt (⅜ tsp) Wet • 42 g coconut oil, melted and cooled (or olive oil) • 165 g honey, agave, or pure maple syrup • 7.5 ml vanilla extract • 75 g beaten egg (crack 2 eggs, beat, and use about ¾ of the mixture) • 180 g finely shredded zucchini, well squeezed • 225 g mashed ripe banana (or 90 g unsweetened applesauce) • 180 ml unsweetened vanilla almond milk Add-ins • 135 g chocolate chips (regular or mini, dairy-free if desired) ⸻ Instructions 1. Preheat oven to 175°C. Generously grease a Bundt pan and dust with cocoa powder. 2. Grate zucchini finely, squeeze out excess moisture, then measure 180 g. 3. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. 4. In a large bowl or mixer, combine coconut oil, sweetener, vanilla, and beaten egg until smooth. 5. Mix in zucchini, banana (or applesauce), and almond milk. 6. Add dry ingredients and mix just until combined. 7. Fold in chocolate chips. 8. Pour batter into prepared Bundt pan (do not exceed ¾ full). 9. Bake 40–50 minutes, checking at 40 minutes. A skewer should come out clean or with a few moist crumbs. 10. Cool in pan 15–20 minutes, then invert onto a rack to release. 11. Cool completely before slicing.