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
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.
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.