- VE
Healthy Chocolate Zucchini Muffins
Zucchini season was made for these Chocolate Zucchini Muffins! They have a moist, tender texture, they’re packed with zucchini and studded with dark chocolate chips. There’s no refined sugar, dairy and they’re gluten-free, so they’re perfect for meal prep breakfast, snacks or even dessert!
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees and place paper liners in (12) cavities of a standard muffin pan.
- Step 2
In a large bowl, vigorously whisk the coconut oil, maple syrup and eggs until frothy, about 30 seconds. Add the almond milk and vanilla and whisk until combined.
- Step 3
Add the oat flour, cocoa powder, baking powder, baking soda and salt, and whisk until incorporated an no lumps remain.
- Step 4
Fold in the grated zucchini and chocolate chips until well incorporated, then divide the batter equally between the (12) muffin cups and top with the chocolate chips.
- Step 5
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from heat and cool for 10 minutes on a wire rack. After 10 minutes, remove the muffins from the pan and cool completely. Enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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