Double Chocolate Zucchini Muffins

After doing an update on my Banana Oat Muffins with Applesauce, I wanted to see if the basic recipe could carry over into other flavors of muffins. I found some zucchini tucked away in the freezer, and that’s how Chocolate Zucchini Muffins came to mind. They quickly became Double Chocolate Zucchini Muffins as I discovered some Guittard Semi-Sweet Chocolate Chips in the freezer door.

Start by combining eggs, oil, flax powder, brown sugar, and granulated sugar in the mixer. Mix until very well combined.

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Combine the flour, baking soda, baking powder, cocoa powder, and salt in a separate bowl. Whisk well to fully combine. Prepare a muffin tin with liners or grease very well.

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Add the dry mixture, zucchini, applesauce, and buttermilk to the mixer.

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Mix just until combined. Scrape the sides and stir in the chocolate chips.

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Spoon the batter into the muffin tin and bake. Let the muffins cool on a wire rack.

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The muffins come out with a glossy top. They hold moisture well, and the chocolate flavor…yum! Not to mention, you are getting some vegetables in for the day!

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Recipe

Double Chocolate Zucchini Muffins 

Ingredients

  • 1 cup shredded zucchini
  • 2 eggs
  • 1 tbsp ground golden flax
  • 3 tbsp light oil (I use canola coconut blend by Spectrum)
  • 1/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup buttermilk
  • 1 cup BTG gluten free flour blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp cocoa powder
  • 1/2 cup semisweet chocolate chips

Directions 

  • Preheat the oven to 350 degrees.
  • In a bowl (separate from the bowl of your mixer) add flour, baking soda, baking powder, cocoa powder, and salt. Whisk to combine and set aside.
  • In the bowl of a mixer (or you can use a hand mixer) add eggs, ground flax, oil, brown sugar, and granulated sugar. Beat until fully combined. Scrape sides if needed.
  • To the wet mixture, add dry mixture, applesauce, zucchini, and buttermilk.
  • Mix just enough to combine. Stir in the chocolate chips.
  • Spoon the batter into a lined (or very well greased) muffin tin.
  • Bake for 22-25 minutes, until a toothpick comes out clean.
  • Cool on a wire rack.
  • Makes about 1 dozen.

Enjoy!

Jessica

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