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–+ servings
Double chocolate zucchini muffins cut in half.
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5 from 3 votes

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins are moist, fluffy and packed with zucchini and dark chocolate chips. They're rich and chocolatey and are perfect for breakfast and snacks!
Prep Time15 minutes
Cook Time15 minutes
Additional Time0 minutes
Total Time30 minutes
Course: Breads
Cuisine: American
Servings: 12 muffins
Calories: 232kcal
Author: Marcie

Ingredients

  • 1/3 cup coconut oil or sub with your favorite
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 1/3 cup unsweetened almond milk or any dairy or non-dairy milk
  • 1 teaspoon pure vanilla extract
  • 2 cups oat flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups grated zucchini about 1 lb. or 2 medium
  • 1/3 cup mini dark chocolate chips or your favorite

Instructions

  • Preheat the oven to 400 degrees and place paper liners in (12) cavities of a standard muffin pan.
  • In a large bowl, vigorously whisk the coconut oil, maple syrup and eggs until frothy, about 30 seconds.  Add the almond milk and vanilla and whisk until combined.
    1/3 cup coconut oil, 2/3 cup pure maple syrup, 2 large eggs, 1/3 cup unsweetened almond milk, 1 teaspoon pure vanilla extract
  • Add the oat flour, cocoa powder, baking powder, baking soda and salt, and whisk until incorporated an no lumps remain.
    2 cups oat flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • Fold in the grated zucchini and chocolate chips until well incorporated, then divide the batter equally between the (12) muffin cups and top with the chocolate chips.
    2 cups grated zucchini, 1/3 cup mini dark chocolate chips
  • Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Remove from heat and cool for 10 minutes on a wire rack.  After 10 minutes, remove the muffins from the pan and cool completely. Enjoy!

Notes

  1. Pro tip:There's no need to squeeze the moisture from the zucchini. The extra moisture helps keep the muffins soft and tender.
  2. This recipe originally included whole wheat flour, but I modified it to include oat flour because I prefer the soft, fluffy texture that it lends.
  3. Store muffins in an air tight container at room temperature for 2 days or refrigerate for up to 1 week. You may also freeze them for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 232kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 176mg | Potassium: 267mg | Fiber: 3g | Sugar: 13g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg