Double Chocolate Zucchini Muffins

5 from 8 votes

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins are the perfect use for those garden zucchini! Rich and chocolatey, tender and delicious, but made with a handful of healthier ingredients like almond flour, oats, maple syrup, applesauce and of course, lots of zucchini! Kid-friendly, they taste like dessert but make the perfect breakfast or snack! Stock the freezer and add one to a school lunchbox!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 215kcal

Author: Meryl Downing

Ingredients

1 cup flour
½ cup almond flour
½ cup rolled oats
½ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup maple syrup
½ cup applesauce
¼ cup coconut oil or butter, melted
2 eggs
1 zucchini, grated, small to medium size no need to press water out (about 2 cups)
½ cup chocolate chips plus more for topping

Instructions

Preheat oven to 375°.
In a large bowl, mix all dry ingredients with a whisk. Add all other ingredients and mix until combined. Grate zucchini with a medium side of a box grater, do not remove excess water.
Portion batter into lined or sprayed muffin tins. Fill cups full, makes 12 muffins. Add a few chocolate chips on top of each muffin.
Bake at 375° for 25 minutes, do NOT open the oven door to peek, this can cause muffins to sink in the middle.
Allow to cool and serve with butter if you like.

Notes

Storage - Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 6 months.
Brown sugar can be substituted for the maple syrup.
A mashed banana can be substituted for the applesauce.

Nutrition