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.

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.

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

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

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

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!

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