After baking these for a party, everyone asked me for the recipe!
3 tablespoons water1 1/2 cups white whole-wheat flour1/3 cup unsweetened cocoa powder, sifted1 teaspoon vanilla extractPreheat oven to 325 °F. Lightly spray a muffin tin with oil.To make vegan buttermilk, in a medium bowl, mix the soy milk with the apple cider vinegar, and set aside to curdle.
In a large bowl, mix together the white whole-wheat flour, protein powder, coconut sugar, sifted cocoa powder, baking powder, baking soda, and sea salt.Pour the liquid mixture into the dry ingredients, and mix until combined. Stir in the chocolate chips and grated zucchini. Distribute the batter into the prepared muffin tin, using about a heaping one-third cup per muffin. Sprinkle with a few of the reserved chocolate chips.Allow to cool for a few minutes in the pan, then move to a cooling rack.Here's the nutritional info for one muffin:
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