Summer zucchini is so incredible in large part because of how darn versatile it is. It is even perfect for hiding in baked goods! I love tricking myself into eating more veggies like zucchini by mixing them with chocolate, ha. Since my farmer’s market is flush with that amazing veggie, I scooped up more and made delectable and healthy triple chocolate zucchini muffins with it! They were so simple to make and decadent tasting with hardly any of the guilt.
Oh my goodness, when I bit in I forgot all about how healthy these babies were. There was so much chocolate flavor that it felt like dessert for breakfast, which I will never object to. The hints of cinnamon really enhanced the chocolate to give it deep flavor. Hope you all love these magical muffins as much as we did here! xoxo
These triple chocolate zucchini muffins really kill the chocolate cravings without the guilt! They are dairy free and made with no added sugar.
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 2 tablespoons coconut oil melted and cooled
- 1 whole egg
- 1/2 teaspoon vanilla
- 1/2 cup chocolate almond milk
- 1/3 cup honey
- 1/4 cup cinnamon apple sauce
- 1 cup grated zucchini from about 1 medium zucchini
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
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Pre-heat the oven to 350 and liberally spray a 12 well muffin tin with coconut or regular cooking spray. Whisk the flour, cocoa powder, baking powder, cinnamon and salt together in a large mixing bowl. Then whisk the cooled coconut oil, egg, vanilla, chocolate almond milk, honey, and apple sauce together thoroughly in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together into a thick batter. Use a paper towel to thoroughly wring out the moisture from the zucchini. Then switch to a spatula and fold in the zucchini, chocolate chips and chopped pecans.
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Evenly distribute the batter among the 12 muffin wells and bake them for 20-25 minutes, until a toothpick inserted in the center comes out cleanly. Let them cool in the tin for 10 minutes or so, then turn them out onto a cooling rack to finish cooling. Serve immediately and enjoy! They also keep well for a couple of days sealed in containers to make ahead.
With Zucchini? I will definitely try this. Thanks 🙂
Thanks so much!!
Super amazingly slurpiliciously delicious ! Choclate. Yummy…
Thank you so much!!
I’ll take two dozen, please. These look absolutely delicious!
Thank you so much!!
These sound and look heavenly! I love zucchini bread so I’ll have to give them a whirl
Oh thank you so much, I hope you try them!!
This recipe sounds super yummy! I’m going to have to try it out.
Thanks very much, I hope you do!
I needed this recipe! My kids are going to love these!
Oh awesome, let me know what you all think!!
These look so good. I wonder how it would work to substitute some other type of flour. I would be all over it.
Oh I think oat or quinoa flour would work really well to keep them gluten free! If you try it out, let me know how it goes. Thanks very much for the comment!
I’m all about getting creative in the kitchen and I’ve never seen anything like this before! These look delicious!
Thank you so much!!
These look fantastic. The instructions state to bake for 20-25 minutes, but no indication of the temperature. What’s the oven setting please? Thanks.
Hello! It’s not in the text of the post, but the first line in the recipe instructions is to pre-heat the oven to 350. Hope that helps!!