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!
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!