Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

These muffins are based on my favorite grain-free muffin recipe (see the pumpkin and banana muffins!). Here cocoa powder and chocolate chips give the muffins a rich chocolate flavor, dare I say cupcake like? Plus, the addition of shredded zucchini and applesauce keeps them moist and delicious for up to a week.

Makes: 12 muffins

Double Chocolate Zucchini Muffins

Prep time:

Total time:

Ingredients:
  • 1 cup shredded zucchini
  • 1½ cups almond flour
  • ½ cup cocoa powder
  • 2 tablespoons coconut flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened apple sauce
  • ⅓ cup maple syrup
  • ¼ cup avocado oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup chocolate chips or chopped chocolate

Directions:
  1. Heat oven to 350° F. Line 12 muffin cups with paper liners; set aside.
  2. Place shredded zucchini in a clean kitchen towel and squeeze to remove excess liquid. Set aside.
  3. In a medium bowl whisk together almond flour, cocoa powder, coconut flour, baking soda, and salt; set aside.
  4. In a large bowl whisk together apple sauce, maple syrup, oil, eggs, and vanilla until well blended. Add dry ingredients to wet and stir until combined. Gently stir-in zucchini and chocolate.
  5. Divide batter evenly in prepared pan. Bake 20-22 minutes until muffins spring back when lightly touched and a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 5 minutes; remove to wire rack to cool completely.

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