Healthy Chocolate Zucchini Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.39 out of 5 stars
(55)
Ingredients
12
- 1 1/2 cups white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsweetened vanilla almond milk
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup pure maple syrup
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 3/4 cup chocolate chips, divided (I use Enjoy Life)
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Preparation
Step 1
Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray. Set aside.
Step 2
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3
In a large bowl, stir together almond milk, coconut oil, maple syrup, egg, and vanilla extract. Stir in the shredded zucchini until well combined.
Step 4
Add the dry ingredients to the zucchini mixture and stir until just combined, don’t over mix. Stir in ½ cup of the chocolate chips.
Step 5
Divide batter evenly into prepared muffin cups. Sprinkle remaining chocolate chips over the tops of each muffin.
Step 6
Bake for 20-24 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean. It’s ok if there is a little chocolate from the chocolate chips.
Step 7
The muffins should be set on top and bounce back when lightly touched. Remove from oven and let cool for 10 minutes before serving. Enjoy!
Step 8
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Chef's notes
If you need the muffins to be gluten-free you can use all-purpose gluten-free flour.
The muffins are even better the second day!
The muffins freeze well! To reheat, place frozen muffins in microwave for 20-30 seconds.
