Double Chocolate Zucchini Muffins
These rich Chocolate Zucchini Muffins are studded with chocolate chips because more chocolate = more yum. Secretly healthy & whole grain!
Servings: 12 muffins
Calories: 315kcal
Cost: $6.30 or $0.53/muffin
Equipment
Ingredients
- 2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup all purpose flour)
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 ⅓ cup coconut sugar or brown sugar, loosely packed
- ½ cup avocado oil
- 2 large eggs
- 1 tbsp vanilla extract
- 1 ½ cups shredded zucchini (do not squeeze out moisture)
- ½ cup mini chocolate chips divided
Instructions
- Preheat your oven to 350° and line a 12-count muffin tin.
- In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together the oil, coconut sugar, eggs, and vanilla until no lumps remain.
- Add the dry ingredients and stir until roughly combined but not smooth (do not fully mix). Fold in the shredded zucchini (do not squeeze out moisture) and ¼ cup chocolate chips. Stir until just combined.
- Scoop the batter evenly into the 12 muffin cups (about ¾ full), then sprinkle each muffin with a few more chocolate chips. Bake in the preheated oven for 21-23 minutes, or until a toothpick inserted in the centers comes out clean. Allow to cool, then serve!
Nutrition
Serving: 1muffin | Calories: 315kcal | Carbohydrates: 46g | Protein: 6g | Fat: 13g | Sodium: 260mg | Fiber: 5g
