| Total Fat | 6 g |
| Total Carbohydrates | 25 g |
| Cholesterol | - |
| Sodium | - |
| Potassium | - |
| Dietary Fiber | 2.3 g |
| Sugars | 14 g |
| Protein | 3.4 g |
Preaheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer, add coconut oil, honey, vanilla, and egg whites; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and unsweetened original almond milk
Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!
Courtesy of: Ambitious Kitchen
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