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Double Chocolate Zucchini Muffins
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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 minutes
Cook Time25 minutes
Cool Time15 minutes
Total Time55 minutes
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.