Description
Chocolate Zucchini Muffins are easy to make in a bowl and loaded with chocolate!
Ingredients
Units
- 1 1/4 cup white spelt flour (can sub 1-1 gluten-free flour, all-purpose flour or half whole wheat and half regular)
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, room temperature
- 1 cup grated zucchini
- 1/3 cup coconut oil, melted and cooled (can sub melted butter)
- 1/4 cup almond milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with 12 paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt until well combined.
- In a medium bowl, whisk the eggs, melted butter, milk, maple syrup, and vanilla extract until smooth. Stir in the grated zucchini.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the centre comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Grate zucchini finely or use larger shreds for texture.
- Use room temp eggs and butter for fluffier muffins.
- Reduce maple syrup to ½ cup for less sweet muffins.
- Mix just until combined to avoid dense muffins.
- Add chocolate chips, nuts, or dried fruit.
- Swap zucchini with banana or pumpkin purée.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g