1 1/4 cup all-purpose flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 cup coconut sugar
1/3 cup unsweetened apple sauce
1/4 cup almond milk
1 1/2 tsp vanilla extract
1 1/2 cup zucchini, shredded (about 1 large zucchini)
1/2 cup vegan chocolate chips
Preheat oven to 350˚F. Grease a muffin tip with cooking spray or melted coconut oil.
Add flour, cocoa powder, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
In a separate medium bowl, whisk together canola oil and sugar until combined. Stir in applesauce, milk, and vanilla extract. Fold in zucchini.
Add wet ingredients to dry. Stir together until the dry ingredients are fully incorporated. Fold in chocolate chips.
Add batter to a prepared muffin tin, filling them 2/3 to 3/4 full. Bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean.
Remove from oven and cool for 15 minutes in the pan. Remove muffins to a cooling rack to cool the rest of the way.