Chocolate Zucchini-Carrot Cupcakes!
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
1/4 vegetable oil
1 teaspoon vanilla
1 cup sugar
1 banana mashed with 1 teaspoon baking powder
3/4 cup zucchini, grated and squeezed dry
1/4 cup carrot, grated and squeezed dry
1/2 cup vegan chocolate chips or carob chips
1. Preheat oven to 350 degrees F and line muffin tin with paper lines or spray with nonstick spray. Mix all dry ingredients in a bowl.
2. Combine the milk, vegetable oil, vanilla, and sugar. Add this mixture along with mashed bananas, zucchini, and carrots to dry ingredients and gently stir until everything is well mixed but not over mixed.
3. Fold in chocolate chips. Fill prepared muffin tin 3/4 full and bake for 25-30 minutes. Check with toothpick for doneness.
Let cool and frost with vegan frosting, if desired!