Double Chocolate Zucchini Muffins

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These Double Chocolate Zucchini Muffins are loaded with fresh shredded zucchini, and are the perfect balance between chocolate and spice.

Preparing the Double Chocolate Zucchini Muffins

I love making these muffins with fresh zucchini from the garden, found in abundance during the summer and fall months. What better way to utilize zucchini than mixing it with chocolate to create a tasty Double Chocolate Zucchini Muffin?!

There are a few simple steps to follow when preparing the zucchini for this recipe. First, scrub the zucchini clean to remove any dirt, I personally use a vegetable scrubber. Slice the zucchini horizontally in half, then remove any seeds. Next, slice the zucchini vertically, cutting the zucchini small enough to fit within a food processor, or to be shredded by a cheese grater.

Place the shredded zucchini into a colander, pressing down with a clean wash rag to squeeze some water out. However, don’t squeeze all the water out as the fluids in the zucchini help to keep the muffins moist.

How To Properly Store These Mouth-Watering Muffins

Store the muffins in an airtight container. You may freeze the muffins for up to three months. 

Print Recipe

5 from 1 vote

Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are loaded with shredded zucchini and the perfect balance between chocolate and spice.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 10 muffins

Ingredients

• 2 cups zucchini shredded
• 1 ½ cup flour whole wheat and white
• ¾ cup coconut sugar
• 1 banana mashed
• ½ cup milk
• ½ cup avocado oil
• ½ cup chocolate chip
• 2 eggs pasture raised
• 3 tablespoons cocoa powder
• 3 teaspoons ceylon cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

Instructions

• Preheat oven to 350° F. Coat the muffin pan with a light spray of avocado oil, set aside.
• Shred the zucchini, letting it dry out in a colander by pressing out any extra liquid.
• Combine the milk, avocado oil, eggs and vanilla extract into a large bowl, mix well. Once combined, add the zucchini and chocolate chips.
• In a separate, medium-sized bowl, combine the flour, coconut sugar, cocoa powder, cinnamon and baking soda.
• Stir the dry ingredients into the wet ingredients until thoroughly combined.
• Evenly divide batter into sprayed muffin pan, placing about ½ cup batter into each muffin tin.
• Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

Notes

Store the muffins in an airtight container. You may freeze the muffins for up to three months.