Chocolate Zucchini Muffins
These chocolate zucchini muffins are extra moist and mixed with DOUBLE the chocolate. They're also vegan, gluten free, and refined sugar free.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups (245g) finely grated zucchini (about 1 1/2 medium zucchini)
- 1 tbsp ground flaxseed
- 1/2 cup (50g) almond flour*
- 1 cup (128g) gluten free baking flour*
- 1/3 cup (30g) unsweetened cocoa powder (I use Hershey’s Special Dark)
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) almond milk*
- 1/2 cup (120ml) pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup (80g) dark chocolate chips* + more for sprinkling on top
Instructions
- 1
Preheat the oven to 350F and line a cupcake tin with 10 paper liners.
- 2
Grate the zucchini using the small holes on a box grater. Set aside.
- 3
In a small dish, mix together the ground flaxseed with 2 tablespoons of water to make a flax egg. Set aside to thicken and gel.
- 4
In a medium bowl, whisk together the almond flour, gluten free flour, cocoa powder, baking soda, baking powder, and salt.
- 5
In a large mixing bowl, whisk together the zucchini, milk, maple syrup, coconut oil, vanilla, and flax egg.
- 6
Pour in the dry ingredients and whisk to combine. Then mix in the chocolate chips.
- 7
Spray your muffin liners with nonstick spray, otherwise the muffins will stick to the paper. Distribute the batter evenly between the 10 cups, filling each all the way to the top.
- 8
Top with a few extra chocolate chips and bake for 24-27 minutes, or until they are completely puffed and a toothpick in the center comes out with a few moist crumbs.
- 9
Allow the cupcakes to cool in the pan for 30 minutes, then transfer to a cooling rack to cool completely.
- 10
Enjoy at room temperature and store the rest in the refrigerator in an air tight container.