Calling all chocoholics! I’m so excited to share my mouthwatering Double Chocolate Zucchini Muffin recipe with you all. These perfectly moist and rich Double Chocolate Zucchini Muffins are simply DELISH! The muffin top has a delicate crunch with a fudgy center. They are epic. This is such a simple recipe to throw together and only takes 15 minutes in the oven!
Muffins are one of my favorite baked goods. I love it when we have them on hand so I can make them for breakfast, snacks, or even dessert! These Double Chocolate Zucchini Muffins will indulge any sweet or chocolate craving.
Using Zucchini in muffins is a great hack to get more veggies in the day. I feel extra great about feeding them to my kids too. Especially since this recipe is loaded with healthy protein, fiber, and is refined-sugar free!
Tips for the Perfect Muffin:
- First, There is a lot of juice in a zucchini. Surprising for a veggie, I know. Since zucchini’s hold so much liquid we need to be sure we ring it ALL out. Simply place the zucchini over a towel, roll it up, and wring the excess liquid into the sink. An easy but important step!
- Do NOT over bake! Once 10 minutes roll around check these muffins every couple minutes with a toothpick to see if the batter has fully cooked. This is the key to avoid dry and blah baked goods!
- One last note, these muffins will be good for about 3 days. Just store them in an air-tight container in the fridge or room temp.
I highly recommend growing zucchini in your garden. Squash is one of the easiest veggies to grow (in my opinion). It is so fun to harvest during the summer and create fun food with them.
If a garden isn’t a possibility, get yourself to your nearest farmers market! Right now at my farmers market, I can get 3 zucchini’s the size of my forearm for $1. It is seriously a steal! So check out what your local farm’s harvest is like to save some big bucks!
Thanks for Stopping By!
If you are on the lookout for more muffin inspired recipes you can check out my Pumpkin Chia Muffin Recipe!
As always, I’d love to hear how you enjoyed this Double Chocolate Zucchini Muffin recipe, so don’t forget to come back and let me know your thoughts! What is your fave muffin?
| Prep Time | 10 minutes |
| Cook Time | 12-15 minutes |
| Servings |
muffins
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- 2 large Eggs
- 1/2 cup Coconut Sugar
- 1/4 cup Coconut Oil melted
- 1 tsp pure vanilla extract
- 1 cup Tapioca Flour
- 1 cup blanched almond flour
- 1/4 cup Coconut Flour
- 1/3 cup unsweetened cocoa poweder
- 1 tsp Baking Soda
- 3 whole zucchini's (About 2 cups of packed, shredded zucchini)
- 1/2 cup chocolate chips I used Mini Enjoy Life brand
- 1/2 cup walnut pieces
Ingredients
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|
- Pre-heat the oven to 350 degrees.
- Shred the zucchini into a large measuring cup or bowl until you get two PACKED cups worth.
- Take the zucchini and place it in a dishtowel and wring out all the juices. You really want the zucchini as dry as possible.
- Put the zucchini in a large mixing bowl and add remaining ingredients (except chocolate chips and walnuts). Use an electric mixer to stir ingredients together intermittently.
- Fold in walnut pieces and chocolate chips.
- Spray a muffin pan with avocado oil or smear coconut oil on the pan.
- Fill the pan about 3/4 full with the batter.
- Bake for 12-15 minutes. Or until a toothpick comes out clean.
- Allow the muffins to cool for a few minutes before taking them out of the pan. Use a knife to gently take them out.
- Enjoy!
