My mom is back in Vegas and I cannot be more thankful! She arrived into town earlier this week just in time for the birth of baby Lily (which should be sometime in the next week)! Mom and I have been finishing up last minute baby errands and organizing the house. Also my mom is doing what she does best; being the best mom ever and cooking delicious meals while I rest. (If only she could stay here indefinitely!!)
Speaking of my mom’s cooking, these chocolate zucchini muffins were a delicious recipe that my mom made during her last visit. They were so delicious that I never had enough time to take a picture of them! The last time she was here, we made this recipe about 5 times but they were all eaten by the time I had the energy to photograph them!
Finally I have the recipe and picture for you! We just made this batch today.
What I like most about this recipe is that the muffins are not overly sweet. They have the perfect amount of sweetness that makes them great for breakfast or snacks. (I ate 3 of them today lol)!
We snow dusted these with some powdered sugar! It was my mom’s idea and I thought it was perfect for the holidays. I hope you LOVE this recipe!
Snow Dusted Chocolate Zucchini Muffins
- 1 Cups & 1/2 Oat Flour
- 1/4 Cup Cocoa Powder
- 1 Teaspoon & 1/2 Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Ripe Banana mashed
- 1/2 Cup Applesauce unsweetened
- 1/2 Cup Sugar
- 1/4 Cup Non-Dairy Milk unsweetened
- 1 Teaspoon Vanilla
- 1 Cup Zucchini shredded and drained
- 1/2 Walnuts chopped
- Powdered Sugar for topping
Mix dry ingredients.
Mix wet ingredients.
Combine ingredients together.
Lightly spray muffin pan with oil.
Spoon mixture into pan.
Bake for 25 minutes at 350 degrees.