Double Chocolate Zucchini Muffins
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 12 muffins
Ingredients
- 1 medium zucchini, shredded
- 1 large egg
- ½ cup nut/seed butter [see Notes]
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup milk [see Notes]
- 1 cup flour blend [see Notes]
- ½ cup cacao/cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips [see Notes]
Instructions
- Preheat oven to 350 degrees F; line a muffin tin with liners.
- Squeeze excess liquid from the shredded zucchini, and add to a large bowl. Add in egg, nut/seed butter, maple syrup, vanilla extract and milk, and mix until combined.
- Add dry ingredients (flour, cacao/cocoa powder, baking soda and salt), and gently mix until fully combined. Fold in chocolate chips.
- Scoop into muffin tin. Bake for 22-25 minutes or until a toothpick inserted into the center of one muffin comes out clean.
- Store in the fridge for 5-7 days or wrap individually to store in the freezer (up to 3 months).
Notes / Variations
[DAIRY FREE] To keep these muffins dairy-free, use an alternative milk option (my favorite is always my homemade almond milk) and choose dairy-free chocolate chips like Enjoy Life Dark Chocolate Morsels.
My favorite nut/seed butter combination for this recipe is almond butter and tahini (1/4 cup of each), but feel free to use what you have on hand or what you can based on dietary restrictions. The original recipe calls for sunflower butter, which is typically allergen friendly.
I typically use a mix of oat, almond and a gluten-free flour blend, but feel free to use what you prefer (or have on hand).
Recipe From: Ambitious Kitchen | Healthy Double Chocolate Zucchini Bread
My favorite nut/seed butter combination for this recipe is almond butter and tahini (1/4 cup of each), but feel free to use what you have on hand or what you can based on dietary restrictions. The original recipe calls for sunflower butter, which is typically allergen friendly.
I typically use a mix of oat, almond and a gluten-free flour blend, but feel free to use what you prefer (or have on hand).
Recipe From: Ambitious Kitchen | Healthy Double Chocolate Zucchini Bread
Nutrition Information
Serving Size: 1 muffin Calories: 280 Fat: 8.3g Saturated Fat: 2.4g Carbohydrates: 45.1g Sugar: 7.6g Sodium: 199mg Fiber: 1.9g Protein: 6.3g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/double-chocolate-zucchini-muffins/