Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are super chocolaty and moist muffins and a great way to sneak in those veggies.
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Servings: 12
Equipment
- muffin tin
- muffin liners
- medium mixing bowl
- large mixing bowl
Ingredients
- 1 cup all-purpose flour
- ⅓ cup cocoa powder unsweetened
- ¼ cup brown sugar or coconut sugar
- 1 tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 ripe banana mashed
- ¼ cup coconut oil melted, cooled to room temperature
- ¼ cup maple syrup room temperature
- 1 tsp vanilla extract
- 1½ cups zucchini grated
- ¾ cup semi-sweet chocolate chips divided
Instructions
- Preheat oven 350°F.Line the muffin tin with muffin cups or spray with nonstick cooking spray. Set aside.
- In a medium bowl, add flour, cocoa powder, sugar, baking soda, cinnamon, and salt. Mix until completely combined.
- In a large bowl mash the banana. Add oil, maple syrup, and vanilla. Mix well.
- Pour dry ingredients into wet ingredients. Mix until incorporated.Stir in zucchini then fold in ½ cup of chocolate chips.
- Spoon batter into the prepared muffin tin using a 3 tbsp cookie scoop. Sprinkle muffins with the remaining ¼ cup chocolate chips.
- Bake 20-23 minutes or until a toothpick comes out clean when poked in the middle. Let cool slightly before transferring or enjoying.
- Store in an airtight container for 4-5 days.