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Chocolate Zucchini Muffins

by Whisked Away
(IC: instagram)
6 muffins
28 min
Chocolate Zucchini Muffins. I know zucchini is not in season, but it is one of those veggies you can get year-round. Thank goodness because how else would you be able to make these delicious muffins?! This is a great way to sneak some nutrients into an otherwise indulgent treat. You can actually make this a little healthier by subbing spelt flour and coconut sugar for the all purpose flour and brown sugar. Gluten-free flour also works well. I like to make these in half batches since we are a family of three, but feel free to double the recipe to make a dozen.
Chocolate Zucchini Muffins
Recipe details
Ingredients
- ¾ cup shredded zucchini
- ½ cup flour
- ¼ cup cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup avocado oil
- 1 egg
- ¼ cup brown sugar
- 1 teaspoon vanilla paste (or vanilla extract)
- ½ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line a 6-cup muffin tin with liners.
- Place shredded zucchini on top of two paper towels and top with another paper towel. Press to absorb water. Let sit while preparing ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In a separate large bowl, whisk together the avocado oil, egg, brown sugar and vanilla paste. Add dry ingredients all at once and stir until just combined.
- Fold in chocolate chips and zucchini. Evenly divide batter among muffin cups. Bake for 18 minutes or until a toothpick comes out with a few crumbs attached. Transfer to a cooling rack until cool enough to eat.

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Published December 30th, 2021 11:19 AM
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They sound so good.