Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
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 Time
15
minutes
mins
Cook Time
25
minutes
mins
Cool Time
15
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
15
muffins
Ingredients
2
cups
zucchini
shredded
½
cup
milk
½
cup
avocado oil
2
eggs
pasture raised
2
teaspoons
vanilla extract
½
cup
chocolate chip
1 ½
cup
organic flour
¾
cup
coconut sugar
3
tablespoons
cocoa powder
3
teaspoons
ceylon cinnamon
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. Let cool for 15 minutes. Enjoy!
Notes
Store the muffins in an airtight container. You may freeze the muffins for up to three months.