Description
Whipping up Double Chocolate Zucchini Muffins feels like sneaking veggies into a chocolate party your kids will totally devour. These moist, chocolatey treats pack a secret nutrition punch that makes breakfast or snack time deliciously fun.
Ingredients
Scale
Primary Ingredients:
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ cup mini chocolate chips
Secondary Ingredients:
- 1 cup finely shredded zucchini
- 2 large eggs
- ½ cup pure maple syrup
Support Ingredients:
- ⅓ cup avocado oil
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prep your workspace by setting the oven to 350°F (177°C). Line a standard muffin tin with 10 paper liners or lightly coat with cooking spray.
- Grab a large mixing bowl and vigorously whisk 2 large eggs, ⅓ cup avocado oil, ½ cup pure maple syrup, and 1 teaspoon vanilla extract until smoothly combined.
- Sift ½ cup unsweetened cocoa powder into the wet mixture, stirring until completely integrated and no dry pockets remain.
- Gently incorporate 1 cup almond flour, ¼ cup tapioca flour, 1 teaspoon baking soda, and ¼ teaspoon sea salt. Mix just until the dry ingredients disappear into the batter.
- Add 1 cup finely shredded zucchini and ½ cup mini chocolate chips. Fold delicately to distribute ingredients evenly without overworking the batter.
- Carefully distribute the batter into each muffin liner, filling approximately ¾ full for perfect rising.
- Slide the muffin tin into the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick – it should emerge with just a few moist crumbs.
- Remove from oven and let muffins rest in the pan for 5 minutes. Transfer to a wire rack and allow to cool completely before enjoying.
Notes
- Grate zucchini on the fine side of a box grater for the most delicate texture and to help the muffins stay super moist.
- Pat the shredded zucchini with a paper towel to remove excess moisture, which prevents soggy muffins.
- For a gluten-free version, substitute the tapioca flour with additional almond flour or a gluten-free flour blend.
- These muffins freeze beautifully – wrap each individually in plastic wrap and store in a freezer bag for quick grab-and-go breakfasts.
- Prep Time: Approximately 15 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 163 kcal
- Sugar: 7 g
- Sodium: 117 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 31 mg