Chocolate Pecan Zucchini Muffins
Makes 12 muffins
¼ cup plain rice or almond milk
¼ cup unsweetened applesauce
½ cup Earth Balance margarine, softened
¾ cup sugar
2 tablespoons agave nectar
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
1 ¼ cup unbleached all purpose flour
1 cup grated zucchini
½ cup semi-sweet chocolate chips
¼ cup chopped pecans
Preheat oven to 325oF and line a muffin tin with paper liners.
Cream rice or almond milk, applesauce, margarine, sugar, agave nectar and cocoa powder together in a medium bowl or with a standing mixer. Beat in baking soda, baking powder, cinnamon, salt, allspice and vanilla until combined. Slowly beat in flour until combined, then grated zucchini until combined. Lastly fold in chocolate chips and pecans.
Divide batter evenly among the muffin cups, filling each cup with approximately ¼ cup of batter. Bake for 25 to 28 minutes or until a toothpick comes out clean. Cool completely before serving.