By Jennifer Pilgrim

Yields: 6 mini bundt cakes or 12 cupcakes

• 1 ¼ cup flour (preferably gluten free)
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons vegetable oil (preferably coconut)
• 1/3 cup honey
• 1 teaspoon vanilla
• 1 egg
• 1 egg white
• 1 cup shredded zucchini
• ¼ cup unsweetened apple sauce
• ½ cup almond milk
• ½ cup chocolate chips (preferably dark)

1. Preheat oven to 350 degrees F.
2. Spray pan with nonstick cooking spray or use liners.
3. Use a paper towel to blot and squeeze zucchini dry.
4. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. In an electric mixing bowl, add egg, egg white, oil, honey, and vanilla. Mix on low until smooth.
6. Add in zucchini, apple sauce, and almond milk and mix.
7. Slowly add in dry ingredients and mix until just combined.
8. Gently fold in chocolate chips.
9. Bake 22-25 minutes or until toothpick inserted into middle comes out clean.