Description
Double Chocolate Zucchini Muffins are simply the best! This easy recipe is moist & fluffy at the same time, full of chocolate goodness, and healthier than the classic. Made with whole wheat pastry flour and coconut sugar, these chocolate zucchini muffins are perfect for breakfast or dessert. And trust me, you cannot taste the zucchini one bit!
Ingredients
Scale
- 1 cup shredded zucchini
- 2 eggs
- 1 cup coconut sugar
- 1/2 cup butter, melted
- 1/2 cup almond milk
- 1 2/3 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Set the oven to 350 degrees.
- Shred the zucchini, measure out 1 cup, and then squeeze out the liquid. I do this by wrapping the zucchini in paper towel and simply squeezing with my hands.
- Add the zucchini to a large mixing bowl. Add in the eggs, coconut sugar, melted butter, almond milk, and vanilla extract. Combine evenly.
- Next add in the whole wheat pastry flour, cocoa powder, baking powder, and salt. Combine.
- Stir in the chocolate chips.
- Grab a greased or lined muffin tin. Add ice cream scoop sized spoonfuls of batter to each muffin. This batter will make 12 muffins.
- Add more chocolate chips and sprinkle of salt on top.
- Bake for 25 minutes.
- Let cool & enjoy!
Keywords: double chocolate muffins, double chocolate zucchini muffins, zucchini muffins, double chocolate, healthy double chocolate muffins