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Chocolate zucchini muffins on a wire rack

Healthy Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are a must for zucchini season! They have a moist, tender texture, they're packed with zucchini and studded with dark chocolate chips. There's no refined sugar, dairy and they're gluten-free, so they're perfect for meal prep breakfast, snacks or even dessert!
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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

  • Pro tip:  Grate the zucchini in advance and store in the refrigerator until you're ready to make muffins.
  • 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.
  • I don't recommend substituting the maple syrup with a different sweetener as it yields the best texture and flavor out of all the unrefined sweeteners that I tested.
  • Store muffins in an air tight container at room temperature for 3-5  days.
  • Muffins are freezer friendly making them great for meal prep!  Simply thaw at room temperature and enjoy!

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

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!